Roast Chicken With Kale. And Corn Bread Stuffing
|Celery rib||1 Medium|
|Corn bread||4 Cup (64 tbs)|
|Poultry seasoning||1 Teaspoon|
|Freshly ground black pepper||3⁄4 Teaspoon|
|Chicken broth||2 Cup (32 tbs)|
1. Preheat oven to 400Â°F. In a large frying pan, melt 2 tablespoons of butter over medium heat. Add onion and celery and cook, stirring often, until soft, about 5 minutes. Stir in kale, corn bread, poultry seasoning, and 1/2 tea-spoon each salt and pepper.
2. Fill chicken cavity with stuffing. Rub skin with remaining 1 tablespoon butter; season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Tie chicken legs together with kitchen string. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast 30 minutes. Reduce oven temperature to 350Â° and continue to roast until an instant-reading thermometer inserted into thigh registers 180Â°, about 2 hours longer.
3. Remove chicken to a carving board. Pour off all but 2 tablespoons drippings from pan. Add flour to pan and cook over medium heat, stirring, 1 to 2 minutes. Whisk in broth and bring to a boil, whisking until gravy is thickened and smooth, 2 to 3 minutes. Season with additional salt and pepper to taste.
4. Spoon stuffing into a serving bowl. Carve chicken and serve with stuffing and gravy.