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Chicken With Sage Onion Stuffing

Western.Chefs's picture
Ingredients
  Unsalted butter/Margarine 2 Tablespoon
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Day old bread cubes 5 Cup (80 tbs) (10 Slices)
  Chicken stock/Low- sodium chicken broth 1 1⁄3 Cup (21.33 tbs)
  Minced parsley 1⁄3 Cup (5.33 tbs)
  Rubbed sage 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Roasting chicken 5 Pound, giblets removed
Directions

1. ln a 12-inch skillet, melt the butter over moderate heat. Add the celery and onion; saute for 5 minutes or until tender. Transfer to a large bowl. Stir in the bread, stock, parsley, sage, 1/2 teaspoon of the salt, and 1/4 teaspoon of pepper.
2. Preheat the oven to 425°F. Season the inside of the chicken with the remaining 1/4 teaspoon each of salt and pepper. Stuff the chicken with the bread mixture, truss , and insert a roasting thermometer in its thigh. Transfer the rest of the stuffing to a buttered au gratin dish, cover tightly with foil, and refrigerate.
3. Roast the chicken on a rack in an open roasting pan for 30 minutes. Lower the temperature to 350°F and roast, basting with the pan drippings, 1 1/2 hours longer or until the thermometer registers 180°F. Bake the extra stuffing, covered, during the last 30 minutes. Let the chicken stand for 10 minutes, then carve it, discarding the skin. Serve with Green Beans Amandine.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
6

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