You are here

Italian Roast Stuffed Chicken

admin's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken

Rate It

Your rating: None
4.2
Average: 4.2 (13 votes)