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Roast Chicken With Bread Stuffing

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  Butter 5 Tablespoon
  Onions 2 Medium
  Celery stalk with leaves 1 Large
  Chicken liver 1
  Chopped parsley 1⁄4 Cup (4 tbs)
  Dried thyme 1 Teaspoon
  Dried sage 1 Teaspoon
  Dried marjoram 1 Teaspoon
  Dried savory 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  White bread cubes 5 Cup (80 tbs)
  Chicken broth 2 1⁄4 Cup (36 tbs)
  Roasting chickens 7 Pound
  Flour 2 Tablespoon

1. Preheat oven to 400°F. In a large frying pan, melt 4 tablespoons of butter over medium heat. Add onions and celery and cook for 2 minutes. Add liver and cook 3 minutes longer. Stir in parsley, thyme, sage, marjoram, savory, salt, and pepper. Add bread cubes and 1/4 cup of broth and toss to mix.
2. Fill chicken cavity with stuffing. Rub skin with remaining 1 tablespoon butter. Season generously with additional salt and pepper and tie 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 350° and roast until an instant-reading thermometer inserted in thigh registers 180°, about 2 hours longer.
3. Remove chicken from pan and pour off all but 2 tablespoons of drippings. Stir in flour and cook over medium heat, stirring, until golden, about 3 minutes. Whisk in remaining 2 cups broth. Boil, stirring, until thickened and bubbly, 2 to 3 minutes. Season with additional salt and pepper to taste.
4. Remove stuffing from chicken cavity and spoon into a serving bowl. Carve chicken and serve with stuffing and gravy.

Recipe Summary

Difficulty Level: 
Main Dish

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Roast Chicken With Bread Stuffing Recipe