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
ROASTED CHICKEN WITH DRIED FRUITS STUFFING
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Combine the breadcrumbs, raisins, butter, chives, salt, apricots and lemon zest in a bowl. Beat together with a wooden spoon to form a smooth mixture.
- Loosen the skin on the breasts of the chicken using your fingers, then distribute the stuffing under the skin on each side.
- Place the chicken into a large saute pan and roast for 30 minutes.
- Baste the chicken with the fat from the pan. Return to the oven and cook until the thickest part of the leg reaches 160 degrees F, 30 minutes more.
- Rest the chicken for 20 minutes before carving.
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
ROAST CHICKEN WITH SKILLET STUFFING
Sliced French bread soaks up roast chicken juices to make delicious skillet stuffing. Perfect for chilly winter evenings. Since it only uses one pan, cleanup is a breeze.
Provided by Lux
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h5m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
- Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
- Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
- Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove 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 into quarters. Spoon stuffing onto each serving patter and top with chicken.
Nutrition Facts : Calories 756.7 calories, Carbohydrate 33.2 g, Cholesterol 190.6 mg, Fat 47.3 g, Fiber 3.3 g, Protein 48.3 g, SaturatedFat 15.5 g, Sodium 565.7 mg, Sugar 5.7 g
ROAST CHICKEN WITH COUSCOUS & PINE NUT STUFFING
Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 13
Steps:
- Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
- Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)
- Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.
- Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). Cool and wrap in fresh foil to transport.
Nutrition Facts : Calories 348 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 26.3 grams protein, Sodium 1.32 milligram of sodium
MUSTARD-GLAZED ROAST CHICKEN WITH WALDORF STUFFING
A few extra vegetables will turn this recipe into a Sunday lunch spread - get ahead by making the stuffing in advance
Provided by Good Food team
Categories Dinner, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. To make the stuffing, mix together all the ingredients, except the butter, in a large bowl with some seasoning. Scrunch with your hands until well combined.
- Season the chicken all over and put in a roasting tin. Smear with the butter and put on the middle shelf of the oven for 50 mins.
- Meanwhile, grease a 20 x 30cm roasting tin. Press in the stuffing, then sprinkle with the reserved breadcrumbs and dot with the butter.
- Brush the chicken with the mustard, transfer it to a lower shelf and roast for 40 mins more until cooked through and the juices run clear. Put the stuffing on the top shelf at the same time and cook for 40-50 mins until golden and crisp.
- Leave the chicken to rest for 10 mins, then serve with the stuffing, along with roast potatoes and veg, if you like.
Nutrition Facts : Calories 734 calories, Fat 52 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 45 grams protein, Sodium 2.5 milligram of sodium
ROAST CHICKEN WITH BRAN FRUIT STUFFING
Number Of Ingredients 12
Steps:
- 1. Wash and dry chicken. Sprinkle neck and body cavities of chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside.2. Melt margarine in large fry pan. Add onion and celery. Cook until tender, over medium heat, stirring frequently. Stir in rice. Cook and stir about 5 minutes or until golden. Stir in apricots, chicken broth, remaining salt and pepper, ginger, and cinnamon. Cover, reduce heat and simmer 20 minutes. Remove from heat. Stir in KELLOGG'S ALL-BRAN cereal. 3. Loosely stuff neck and body cavities of chicken with stuffing. Hook wing tips onto back and tie legs together then to tail. Place in roasting pan. 4. Bake at 375°F about 1 hour and 45 minutes or until leg twists easily out of thigh joint. Place remaining stuffing in baking dish. Sprinkle with 3 tablespoons water. Cover and heat with chicken last 20 minutes of roasting time.
Nutrition Facts : Nutritional Facts Serves
LEMON ROAST CHICKEN WITH CHORIZO STUFFING
The Spanish-style stuffing in this roast chicken dish is packed with flavour and even more so if you make it ahead of time
Provided by Good Food team
Categories Main course
Time 2h15m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay the sliced onions in the middle of a roasting tin. Mix the oil with 2 tsp paprika and leaves from one of the thyme sprigs. Rub all over the chicken, sit it on top of the onions and season well. Push 3 of the lemon halves inside the cavity, cover the chicken loosely with foil and roast for 45 mins.
- Meanwhile, make the stuffing. Cook the diced chorizo over a low-medium heat until crisp and plenty of oil has collected in the pan. Scoop out the chorizo to cool, and tip the chopped onions into the pan. Soften gently for 15-20 mins, then tip into a bowl to cool.
- Rub together the cooking chorizo meat and the breadcrumbs, as if you were rubbing butter into flour to make pastry. When the breadcrumbs are all orange, mix in the cooked chorizo and onions, apricots, parsley, leaves from another thyme sprig, remaining paprika, the lemon zest and egg. Squeeze over the juice from the remaining lemon half, season with lots of pepper, then use your hands to squish everything together really well.
- Grease a small roasting tin and push in the stuffing, roughing up the surface with a fork - this will create lots of crispy bits. Tear over the remaining thyme sprigs.
- After 45 mins, remove the foil from the chicken and pour the wine and stock into the tin. Reduce oven to 180C/160C fan/ gas 4 and put the chicken back in with the stuffing on a shelf below. Roast for another 45 mins until the juices between the legs and body run clear.
- Rest the chicken for 15 mins while you bubble the pan juices to reduce a little, then carve and serve with the stuffing, reduced juices, and sautéed potatoes and steamed broccoli, if you like.
Nutrition Facts : Calories 760 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 1.9 milligram of sodium
ROAST CHICKEN WITH RICE AND FRUIT STUFFING
Make and share this Roast Chicken With Rice and Fruit Stuffing recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F
- Toast the cashews lightly in the oven for 5 minutes
- Heat 4 tablespoons of oil in a saute pan
- Add the onion and the celery
- Cook over low heat for 5 minutes, or until tender
- Add the rice, saute over medium heat for 2 minutes
- Add the hot soup, orange juice, salt and pepper, and bring to a boil
- Cover and cook over low heat for 10 minutes
- Add the apricots and raisins to the rice, stir gently with a fork
- Cover and cook for 5 more minutes, until the rice is nearly tender
- Stir in the cinnamon, lemon rind and cashews
- Taste for seasoning and correct if necessary
- Set aside to cool
- Sprinkle the chicken with salt and pepper on all sides and in the cavity as well
- Spoon enough of the stuffing into the chicken to fill it, packing lightly
- Keep the extra stuffing at room temperature
- Place the chicken in a roasting pan and roast in the oven for 1 hour
- When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready
- If the juices are still pink, add a few more minutes until you get the clear juices
- Let the bird rest for about 5-10 minutes
- Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes
- Serve the stuff chicken on a platter, with the sauteed stuffing on the side
- You can also serve the roasting juices in a sauceboat
Nutrition Facts : Calories 1212.1, Fat 71, SaturatedFat 17.4, Cholesterol 224.9, Sodium 649.5, Carbohydrate 81.4, Fiber 4.4, Sugar 25.3, Protein 62.4
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
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