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.
BOUDIN STUFFED BONELESS ROASTED CHICKEN
Provided by Food Network
Categories main-dish
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Starting from backbone remove all bones except for maybe the tips of the wings. Reserve bones.
- For the chicken stock:
- To a medium saucepan over medium-high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the vegetables and saute until onions are translucent. Next add the chicken bones and cover with water by about 1 to 2 inches. Bring the mixture to a boil. Once at a boil, reduce the heat and continue to simmer for about 3 to 4 hours, skimming the top as necessary. Next, remove the saucepan from the heat and strain. Either allow the stock to cool down and refrigerate or keep warm until needed.
- For the stuffed chicken:
- Stuff boudin mixture into the chicken and sew back together to reform chicken shape. Place chopped onion in bottom drip pan of a 2 piece roasting pan. Place the chicken, breast-side up, in the roasting pan. Place a small piece of butter under the skin on each chicken breast. Season chicken well with Cajun seasoning and cayenne pepper. Place in oven covered at 375 degrees F for about 45 minutes, then uncover and cook an additional 15 to 30 minutes. Deglaze drip pan with white wine or chicken stock and reduce. Pour into strained chicken stock. In a small bowl combine 1 tablespoon cornstarch with 3 tablespoons cold water and whisk until combined. Whisk the cornstarch slurry into the stock mixture and bring to a boil, allowing the sauce to thicken. If the sauce is too thin, add more cornstarch slurry. If it's too thick, add more water. After chicken has rested, top with the gravy and serve with a side of smothered okra, tomatoes and butterbeans, if desired.
CHICKEN BREASTS STUFFED WITH PERFECTION
What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.
Provided by PREGOCOOK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 2h45m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
- Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
- In a large bowl, stir together the feta and sour cream. Set aside.
- Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
- Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
- Bake, uncovered, in a preheated oven for 25 minutes.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 34.7 g, Cholesterol 119 mg, Fat 35.2 g, Fiber 5.1 g, Protein 43.4 g, SaturatedFat 13 g, Sodium 1516.6 mg, Sugar 8.6 g
GARLIC-STUFFED ROASTED CHICKEN
In this classic roast chicken recipe, we've infused the rich flavor of roasted garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 4
Steps:
- Preheat oven to 425. In a small bowl, roughly mash 3/4 cup Roasted Garlic with a fork. Season with salt and pepper.
- Rinse chicken inside and out and pat dry. Gently slip your fingers between skin and meat of breast, thighs, and legs to loosen skin. Evenly spread mashed garlic under skin, starting with leg and thigh area and working your way back toward neck. Generously season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine.
- Heat a 12-inch cast-iron skillet or roasting pan on high. Add oil, swirl to coat skillet, then add chicken. Cook 1 minute, then transfer skillet to oven. Roast chicken until skin is deep golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer should read 160 degrees when inserted in thickest part of a thigh, avoiding bone), 40 to 45 minutes. Let sit 10 minutes before carving.
Nutrition Facts : Calories 609 g, Fat 37 g, Protein 54 g
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
OVEN ROASTED STUFFED CHICKEN BREASTS
This recipe always impresses dinner guests! Chicken breasts are stuffed with a ricotta cheese and walnut mixture.
Provided by Julie1271
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
- Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
- Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 9 g, Cholesterol 65.2 mg, Fat 22.6 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 217.2 mg, Sugar 1 g
STUFFED ROASTED BARBECUE CHICKEN
The taste of roasted chicken on your grill with the tang of a little bit of BBQ sauce.
Provided by yofe
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 9h10m
Yield 4
Number Of Ingredients 12
Steps:
- Mix black pepper and smoked paprika together in a bowl; season 1 side of each chicken breast with black pepper mixture. Flip each chicken breast over and season the other side with about 1 1/2 teaspoons ground chipotle per chicken breast. Wrap chicken breasts in plastic wrap and refrigerate 8 hours to overnight.
- Bring a pot of water to a boil; add vegetable bouillon and rosemary. Stir carrots, mushrooms, celery, and garlic into boiling broth; cook until vegetables are tender, about 10 minutes. Strain vegetables from broth using a slotted spoon and transfer to a bowl.
- Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.
- Remove plastic wrap from chicken breasts and place chipotle-side down on a work surface. Spoon the vegetable mixture onto each chicken breast; roll chicken breast around filling. Secure each breast with 2 toothpicks. Season outside of rolls with more ground chipotle.
- Grill chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush chicken breasts with barbeque sauce; cook until exterior is caramelized, about 10 more minutes.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 19.2 g, Cholesterol 67.2 mg, Fat 4.2 g, Fiber 5.7 g, Protein 26.9 g, SaturatedFat 1.1 g, Sodium 293.1 mg, Sugar 7.4 g
GARLIC BUTTER-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: butter, garlic, fresh parsley, boneless, skinless chicken breasts, flour, eggs, panko breadcrumbs, oil, salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F (190°C).
- In a bowl, add the butter, garlic, and parsley and mix until fully combined.
- Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
- On a cutting board, slice the chicken breasts in half horizontally.
- Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
- Divide the butter into fourths.
- Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
- Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
- Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
- Fry in oil for 3-4 minutes, until edges are golden brown.
- Bake for 20-25 minutes.
- Let rest for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 882 calories, Carbohydrate 65 grams, Fat 40 grams, Fiber 1 gram, Protein 62 grams, Sugar 3 grams
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
BOILED, STUFFED AND ROASTED CHICKEN
Boiling the chicken first produces a moist and succulent chicken.The stuffing is like having an extra meal out of the chicken! Experiment with your favourite spices. Imperial ounces are used for this. This recipe comes from A New book of Middle Eastern Food.
Provided by Angela Sara
Categories Chicken Breast
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Clean the chicken and place in a deep saucepan and cover with water.
- Add salt, pepper and butter.
- Bring to the boil skimming away any scum.
- Simmer in the water for about 3/4 hr, or until nearly tender.
- Allow to cool a little.
- Stuffing.
- Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper.
- In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins.
- Mix the meat, nuts and rice and taste for seasoning.
- Stuff the chicken tightly with this mixture and secure with a skewer.
- Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.
STUFFED AND ROASTED CHICKEN
Provided by Nancy Harmon Jenkins
Categories dinner, roasts, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Salt the cavity of the chicken. Using about half the butter, liberally butter each slice of bread and cover with sage leaves, pressing leaves into butter. Add one or two oysters to each slice, roll slices up and thrust into cavity, packing tightly.
- Truss the bird and place on a rack in a shallow roasting pan. Melt remaining butter in wine. Place bird in oven and cook 45 minutes, basting three times with butter and wine mixture. Reduce heat to 350 degrees and continue roasting an additional 15 minutes. Remove bird from oven and set aside to rest for 15 minutes or so before serving. Cooking time will vary depending on size of bird. Count on an hour or more. Chicken is done when leg juices run clear yellow when pierced with a fork.
- Collect juices in the roasting pan. Skim off excess fat. Just before serving, bring juices to a boil and add Worcestershire sauce. Serve the bird on a platter and pass juices separately in a gravy boat.
Nutrition Facts : @context http, Calories 752, UnsaturatedFat 26 grams, Carbohydrate 26 grams, Fat 49 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 19 grams, Sodium 764 milligrams, Sugar 2 grams, TransFat 1 gram
BOILED STUFFED CHICKEN (POULE FARCIE PAYSANNE)
Have not tried this but it looks like fun and I am going hunting for an "old bird"!! from French Country Kitchen - Ann Hughes-Gilbey
Provided by Derf2440
Categories Lunch/Snacks
Time 2h25m
Yield 4-5 serving(s)
Number Of Ingredients 24
Steps:
- Grind or process the first 16 ingredients fairly coarsely, then measure.
- For each 2 cups, add salt& pepper and egg.
- Mix well.
- Stuff and sew up the prepared bird.
- Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni.
- Cover generously with cold water and bring to a boil.
- Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird).
- Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth.
- tie the ends securely and cook alongside the bird.
- When the bird is cooked, take it out carefully, draining well.
- Put it in a roasting pan with a little fat underneath and some smeared over the breast.
- Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking.
- Remove.
- Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce.
- (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use).
Nutrition Facts : Calories 1263.2, Fat 86, SaturatedFat 26.1, Cholesterol 481, Sodium 1029.8, Carbohydrate 20.4, Fiber 2.6, Sugar 4.5, Protein 96.8
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.
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.
ROAST CHICKEN STUFFED WITH HERBED POTATOES
Make and share this Roast Chicken Stuffed with Herbed Potatoes recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Process the parsley, garlic, rosemary,thyme and sage until minced.
- Reserve 2 tbsp.
- Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
- Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
- let them rest to cool, drain if there is any stock left, and reserve it.
- Spoon half the potatoes into the chicken sew the cavity shut.
- Rub the reserved herb mixture all over the chicken.
- Arrange remaining potatoes around the chicken in the baking dish.
- Spoon some of the remaining broth over the chicken.
- Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
- Baste the chicken every 15 minutes with the stock.
Nutrition Facts : Calories 707, Fat 41.5, SaturatedFat 11.9, Cholesterol 187.2, Sodium 214.1, Carbohydrate 32.5, Fiber 4.2, Sugar 1.5, Protein 49.5
ORIENTAL ROASTED STUFFED CHICKEN
Found this recipe in a cookbook, and made this for Christmas instead of the usual Roast Turkey. Just for a little oriental touch. Looks good on the table, as good as restaurant made, or better! According to my Christmas guest.
Provided by KitchenManiac
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the mushroom slices in water till they soften.
- Keep the soaking liquid aside.
- Loosen skin of chicken.
- Rub the marinade under the skin, in the cavity and over the skin.
- Do keep a little bit of marinade aside for the gravy.
- Tuck the sliced mushrooms under the skin of the chicken.
- Heat oven to 200°C (fan assisted).
- Roast chicken in a large roasting tin, loosely covered with foil for 30 minutes.
- Turn heat down to 150°C, add shallots and garlic, and roast uncovered for 20 minutes.
- Pierce with a skewer, if the juice runs clear, the chicken is ready.
- TO MAKE THE GRAVY: Pour out excess oil from the roasting tin, add a cup or so of mushroom water, and leftover marinade to the pan.
- Heat through on top of the stove.
- Taste to adjust seasoning.
- Place the chicken on a pretty plate, and garnish with the baby pak choy.
Nutrition Facts : Calories 664.3, Fat 34.9, SaturatedFat 9.9, Cholesterol 172.5, Sodium 771.7, Carbohydrate 35.9, Fiber 0.6, Sugar 13.5, Protein 46.6
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
More about "boiled stuffed and roasted chicken recipes"
HOW TO ROAST A 6 LB. STUFFED CHICKEN - LEAFTV
From leaf.tv
POACHED AND ROASTED CHICKEN RECIPE - GREAT BRITISH …
From greatbritishchefs.com
ROAST CHICKEN & STUFFING RECIPE WITH GRAVY | CANADIAN …
From dairyfarmersofcanada.ca
BOILED CHICKEN RECIPES - SNAPPY GOURMET
From snappygourmet.com
STUFFED ROASTED CHICKEN WITH VEGETABLES - JAMIE GELLER
From jamiegeller.com
15 BEST STUFFED CHICKEN BREAST RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
RECIPE FOR ROASTED CHICKEN BREAST AND HOMEMADE STUFFING
From delishably.com
OLD FASHIONED BOILED CHICKEN AND RICE - CREATE KIDS CLUB
From createkidsclub.com
BOILED SPLIT CHICKEN BREAST - THERESCIPES.INFO
From therecipes.info
STUFFED AND ROAST CHICKEN BREAST AND MUSHROOMS - BBC FOOD
From bbc.co.uk
OP-ED: A NOTEBOOK WITH FAMILY RECIPES REMINDS ME OF UKRAINE’S …
From latimes.com
BOILED STUFFED CHICKEN :: QUICK AND SIMPLE RECIPES
From rosacooking.com
BOILED STUFFED CHICKEN BREAST RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
STUFFED ROAST CHICKEN - HILDA'S TOUCH OF SPICE
From hildastouchofspice.com
STUFFED CHICKEN WITH ROASTED POTATOES - BAKE MY DAY HAPPY
From bakemydayhappy.com
BOILED STUFFED PEPPERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POULE AU POT (BOILED STUFFED CHICKEN WITH VEGETABLES) - FOOD24
From food24.com
BOILED STUFFED AND ROASTED CHICKEN RECIPE - WEBETUTORIAL
From webetutorial.com
IFOOD.TV
From ifood.tv
STUFFED CHICKEN WITH ROASTED POTATOES AND LEMON BROCCOLI
From canadianliving.com
BOILED CHICKEN RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
POTATO-STUFFED ROAST CHICKEN - COOKISTRY
From cookistry.com
INDIAN-STYLE STUFFED ROAST CHICKEN RECIPE | ET FOOD VOYAGE
From etfoodvoyage.com
CHICKEN BREAST ROASTS WITH SAVOURY STUFFING | CHICKEN.CA
From chicken.ca
CHEESY CHICKEN LASAGNA STUFFED SHELLS (NO-BOIL) | FOODTALK
From foodtalkdaily.com
ILLUSTRATED STEP-BY-STEP: HOW TO STUFF AND COOK A BONED CHICKEN
From thespruceeats.com
STUFFING STUFFED CHICKEN BREAST - BAKE IT WITH LOVE
From bakeitwithlove.com
STUFFED ROAST CHICKEN WITH RED POTATO MASH AND MAPLE GLAZED CARROTS
From more.ctv.ca
STUFFED CHICKEN ROAST RECIPE • FEDETHECLUMSYCHEF.COM
From fedetheclumsychef.com
WORLD BEST FILLET COOKING RECIPES : BOILED STUFFED CHICKEN (POULE ...
From worldbestfilletrecipes.blogspot.com
You'll also love