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Italian Roast Stuffed Chicken

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  Butter 3 Tablespoon
  Chopped onions 1 1⁄2 Cup (24 tbs)
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Chopped mushrooms 1 1⁄2 Cup (24 tbs)
  Italian style bread crumbs 3⁄4 Cup (12 tbs) (Progresso)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Rosemary leaves 1⁄2 Teaspoon, crushed
  Dry vermouth/White wine 1⁄3 Cup (5.33 tbs)
  Chicken 5 Pound

Preheat oven to 350° F.
In a large skillet melt butter.
Add onions, celery and mushrooms.
Saute until onions are tender and liquid from mushrooms evaporates, about 5 minutes.
Remove from heat.
Add bread crumbs, parsley, rosemary and wine.
Mix gently until blended.
Stuff body cavity of chicken with crumb-vegetable mixture; close with skewers.
Place chicken in a roasting pan.
Roast, uncovered, until cooked and tender, about 2 1/2 hours, or when a meat thermometer inserted in it reaches 185° F.
Remove chicken from oven and let rest 10 to 15 minutes before carving.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4891 Calories from Fat 2617

% Daily Value*

Total Fat 291 g447.5%

Saturated Fat 95.8 g478.9%

Trans Fat 0 g

Cholesterol 1616.3 mg538.8%

Sodium 2276.4 mg94.9%

Total Carbohydrates 62 g20.7%

Dietary Fiber 10.6 g42.3%

Sugars 19.6 g

Protein 474 g948.5%

Vitamin A 110.4% Vitamin C 78.1%

Calcium 48.1% Iron 123.6%

*Based on a 2000 Calorie diet

Italian Roast Stuffed Chicken Recipe