ROAST STUFFED CHICKEN
You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
- Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
- Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.
Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g
SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR BEGINNERS)
This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.
Provided by Derf2440
Categories Chicken
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
- Add hot water and butter; stir to mix.
- Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
- Check inside the chicken for giblets, remove and set aside.
- Rinse chicken inside and out with cold running water.
- Dry thoroughly inside and out with paper towel.
- Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.
- Place chicken in a roaster.
- Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.
- If necessary secure the neck skin with a pick.
- Take a length of kitchen string and tie the ends of the legs as close together as possible.
- Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.
- Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.
- Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.
- If the bird is not completely covered (except for the underside) Use a third piece to finish covering.
- Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.
- Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.
- At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.
- If the juice is not yet clear, roast a little longer and check again.
- Once the chicken is well browned, remove to platter, cover with foil and let rest.
- In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.
- Remove to strainer, reserving liquid.
- Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
- Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.
- Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.
- (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.
- Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.
HOLIDAY FRUIT STUFFED ROASTED CHICKEN
This is a delicious and unique roasted chicken dish that is sure to impress any holiday gathering. It contains nuts, but they can be omitted.
Provided by Care2Adopt
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 2h40m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
- While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
- Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
- To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
- Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
- Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 719.5 calories, Carbohydrate 30.2 g, Cholesterol 182.2 mg, Fat 42.7 g, Fiber 3.1 g, Protein 53.7 g, SaturatedFat 13.7 g, Sodium 431.1 mg, Sugar 19.9 g
FRUIT STUFFED CHICKEN RECIPE
Using dried mix fruit, we've created a delicious stuffing that works well with our roasted chicken. This stuffed chicken recipe also has a hint of cinnamon.
Provided by Recipes.net Team
Categories Roast
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Combine the dried fruit, bread crumbs, and 2 tablespoons oil in a bowl.
- Mix well to combine and set aside.
- Mix the salt, pepper, and cinnamon in a small bowl.
- Split the chicken breasts in half to make room for the filling.
- Sprinkle the insides of the halves with the spice mix and then top with the fruit mixture.
- Fold each breast over and sprinkle the outside with the rest of the spice mix.
- Heat 2 tablespoons of oil in a large skillet and cook the chicken until browned on the bottom.
- Turn it over and cook another 2 minutes until the second side is browned.
- Add the remaining oil and add the rest of the chicken for cooking.
- Roast the chicken in the oven for 10 minutes until firm to the touch and serve.
Nutrition Facts : Calories 403.00kcal, Carbohydrate 10.00g, Cholesterol 145.00mg, Fat 17.00g, Fiber 1.00g, Protein 49.00g, SaturatedFat 3.00g, ServingSize 8.00, Sodium 790.00mg, Sugar 4.00g
ROAST CHICKEN STUFFED WITH FRUIT
Make and share this Roast Chicken Stuffed With Fruit recipe from Food.com.
Provided by Jonathan F.
Categories Oven
Time 3h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- wash out cavity of chicken.
- stuff cavity with fruit.
- paint honey on skin.
- preheat oven to 400f.
- place chicken in heat baking dish.
- roast in 400f oven 1-1/2 hours baste often with the juice.
Nutrition Facts : Calories 572.6, Fat 8.3, SaturatedFat 2.3, Cholesterol 35.6, Sodium 45.2, Carbohydrate 124.9, Fiber 5, Sugar 108, Protein 11.3
FRUIT-STUFFED CHICKEN
I created this recipe to serve at the wedding dinner for the pastor of our church. After experimenting with a lot of chicken dishes, I finally hit on a winner. The bride and groom were pleased. -Claudette Mogle, Federal Way, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Flatten chicken to 1/4-in. thickness. Combine the apricots, cranberries and plums; place half on each chicken breast. Roll up tightly; secure with toothpicks Place seam side down in a greased 8-in. square baking dish., In a saucepan, combine preserves and lemon juice. Cook and stir for 5 minutes over medium heat; pour half over the chicken. Keep the remaining sauce warm. , Bake the chicken, uncovered, at 350° for 25 minutes or until juices run clear. Serve with warm sauce.
Nutrition Facts :
FRUIT STUFFED CHICKEN BREASTS
Provided by Metro
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the barbecue to medium heat.Mix stuffing ingredients together in a mixer.Make a pocket in the centre of each chicken breast, fill with stuffing, close with a toothpick or a small wooden skewer.Place stuffed chicken breasts on a sheet of oiled aluminium foil and barbecue 10 to 15 minutes.
ROASTED CHICKEN WITH HOLIDAY STUFFING
Steps:
- Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.
- Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 1 1/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool.
- Preheat oven to 350 degrees.
- Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.
WHOLE STUFFED CHICKEN WITH GRAVY
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Line a roasting pan with foil and set a rack in the pan.
- Gather the melted and cold butter.
- Using your hands or a brush, rub the chicken with the melted butter.
- Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.
- Gather the ingredients.
- Melt the butter in a skillet or sauté pan over medium-low heat. Add the chopped onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.
- Add the dried thyme, parsley, and breadcrumbs . Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.
- Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.
- Loosely spoon the stuffing into the cavity of the chicken.
- Close the cavity by sewing the loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.
- Place the chicken, breast-side up, on the rack in the roasting pan.
- Roast the whole chicken in the preheated oven for about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. When done, the internal temperature of the thickest part of the thigh, away from fat and bone must read the minimum safe temperature for consumption of 165 F. The stuffing needs to have the same temperature reading.
- Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.
- Gather the ingredients.
- Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.
- Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux . Cook on the stove, stirring, for two minutes.
- Put the reserved drippings in a 2-cup measuring cup and add enough chicken stock until you have 2 full cups of liquid.
- Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.
- Carve the chicken and serve with cooked stuffing and pan gravy.
Nutrition Facts : Calories 1480 kcal, Carbohydrate 43 g, Cholesterol 483 mg, Fiber 3 g, Protein 130 g, SaturatedFat 30 g, Sodium 873 mg, Fat 84 g, ServingSize 4 servings, UnsaturatedFat 46 g
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FRUIT-STUFFED ROASTED CHICKEN | BETTER HOMES & GARDENS
From bhg.com
Total Time 2 hrs 40 minsCalories 393 per serving
- Rinse chicken; pat dry with paper towels. Season body cavity with salt and pepper. In a small bowl combine 2 tablespoons of the melted margarine, 2 tablespoons of the dry sherry, 1 tablespoon of the fresh thyme or 1 teaspoon of the dried thyme, and 1 teaspoon of the orange peel; mix well. Brush bird with sherry mixture.
- For stuffing, in a medium skillet cook apples, onion, and celery in remaining melted margarine about 5 minutes or until tender. In a large mixing bowl combine apple mixture with cubed French bread, prunes or apricots, grapes, orange juice, remaining dry sherry, remaining fresh or dried thyme, and remaining orange peel. Mix well. (Stuffing will become more moist while cooking.) Spoon some of the stuffing loosely into the neck cavity. Pull neck skin to back; fasten with a small skewer. Lightly spoon the remaining stuffing into the body cavity. Tuck drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to the tail. Twist the wing tips under the chicken.
- Place stuffed chicken, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone. Roast, uncovered, in a 325 degree F oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers 180 degrees F to 185 degrees F At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two-thirds done, cut the band of skin or string between the drumsticks so the thighs will cook evenly.
- Remove bird from oven and cover it with foil. Let bird stand 10 to 20 minutes before carving. Makes 10 servings.
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