Whole Roasted Chicken with Stuffing
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whole roasting chicken
(no neck or giblets-save that for making stock or gravy)
diced celery with tips and leaves
dried bread cubes
chicken or vegetable broth
Preheat oven to 375F.
Work half the butter for the chicken under the skin, loosening it with your fingers. Spread the rest on the outside skin, also seasoning the bird with salt and pepper.
Saute the celery onion and garlic in butter until the onion softens.
Place in a mixing bowl with the seasonings and stuffing croutons, tossing to mix.
Continue to stir and mix as you gradually add enough of the broth to moisten the stuffing, but not leave it soggy.
Place half of the stuffing mixture into both chicken cavities, packing it lightly as it will expand when cooking. You can put the rest in a small casserole as extra.
Bake chicken 1-1/4-1-1/2 hours or until chicken temp is 165F.
Remove stuffing and return to oven for 10-15 minutes to raise stuffing temp to safe levels.
Tent chicken and rest while baking stuffing.
From the Kitchen of palatablepastime.com
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