Roast Chicken With Parsley Lemon Stuffing
|French bread loaf||1 Pound (500 Gram, Preferably Coarse Sourdough)|
|Roasting chicken||8 Pound (4 Kilogram, At Room Temperature)|
|Chopped parsley||1⁄2 Ounce|
|Crushed dried lemon thyme/Regular thyme||1 Teaspoon|
|Lemon zest||1 Tablespoon, grated|
|Lemon juice||3 Tablespoon|
|Unsalted butter||4 Ounce, softened (125 Gram)|
|Ground pepper||To Taste|
Preheat an oven to 150°F (65°C).
Cut the bread into thick slices; discard crusts.
Tear into pieces and place in a food processor fitted with the metal blade.
Process to form coarse crumbs. (You should have 5-6 cups.)
Spread the crumbs on baking sheets and dry fully in the oven, 1 1/2-2 hours; do not allow to color.
Raise the heat to 325°F (165°C).
Position a rack in the bottom third of the oven.
Oil a V-shaped rack in a roasting pan.
Rinse the chicken in cold water and dry with paper towels.
Trim off all fat.
In a large bowl toss together the bread crumbs, parsley, thyme and lemon zest.
In a small bowl lightly beat the eggs.
Add the lemon juice, 1/4 cup (2 oz / 60 g) of the softened butter, 1 teaspoon salt and a little pepper.
Add the egg-butter mixture to the crumbs; toss to mix.
Spoon loosely into the chicken cavity.
Close with poultry pins and then truss.
Brush with some of the remaining butter.
Sprinkle with salt and pepper and lay the bird on its side on the rack.
Butter the shiny side of a piece of aluminum foil and lay, buttered side down, over the chicken.
Roast for 50 minutes.
Turn onto its other side, brush with more butter, replace the foil and roast for another 50 minutes.
Remove and save the foil.
Turn breast-side up; brush with the remaining butter.
Roast until golden brown, 20-30 minutes more.
Test for doneness by inserting an instant-read thermometer in the thickest part of the thigh away from the bone; it should register 180°F (82°C).
Transfer to a warmed platter; cover loosely with the foil for about 10 minutes.
Use the pan juices to make gravy.
Carve the chicken and serve with the stuffing and gravy.