Stuffed Roast Chicken Recipes

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.

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.

Steps:

• Preheat oven to 180degC. Place your boned chicken skin side down on a work surface.
• In a bowl combine the crumbs, olives and sour cream.
• Spread the eggplant slices evenly over the chicken and press the breadcrumb mixture on top.
• Lay the prosciutto slices over the top, followed by the sundried tomato.
• Form a log with the fetta and parsley and put it down the centre of the chicken.
• Roll the chicken to form a big log (basically fold in half), tuck in the ends and secure with wooden skewers.
• Tie the chicken with string to ensure the shape is even, brush with olive oil and place in a baking tray seam side down.
• Bake for 1 hour, cool and place in the fridge.
• Serve sliced on a platter.

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.

Steps:

• Preheat oven to 400 degrees F.
• Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
• Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
• Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
• Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

Steps:

• Pat the chicken dry with paper towels. Sprinkle generously with at least 4 teaspoons salt all over the outside of the bird and inside the cavity. Let the chicken sit at room temperature for 1 hour to allow the salt to penetrate. Or you can refrigerate it, uncovered, up to 1 day ahead.
• Set a wire rack inside a foil-lined rimmed baking sheet. Position a rack in the lower third of the oven and preheat to 425 degrees F.
• Toss the lemon wedges, garlic and herbs with 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Stuff the lemons, garlic and herbs in the cavity of the chicken. Tie the legs together with kitchen twine and tuck the wing tips underneath the back. Transfer the chicken to the prepared baking sheet. If you refrigerated the chicken, let it sit at room temperature 30 minutes to 1 hour before roasting.
• Just before roasting, brush the oil over the entire outside of the chicken (but don't worry about the bottom), making sure to get into all the nooks and crannies so they evenly brown. Roast the chicken, rotating the baking sheet after 35 minutes, until the skin is golden brown and crispy and an instant-read thermometer inserted into the thickest part of the breast registers 155 degrees F, 70 to 80 minutes (the temperature will climb to 165 degrees as the chicken rests).
• Let the chicken rest on the baking sheet for 20 minutes (do not tent with foil or the chicken will overcook and the skin will get soggy).
• Transfer the chicken to a cutting board and discard the lemons, garlic and herbs. Carve into serving pieces.

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.

Steps:

• In a skillet, melt 1 T butter over medium heat.
• Add onion, 1/4 teaspoon salt and a pinch each of pepper and thyme; saute until onion is light brown (about 10 minutes), then remove from the skillet and let cool to room temperature.
• In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
• Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
• Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
• Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
• Bake chicken at 400 degrees for 1 hour and 15 minutes or until juices run clear when the thigh is pierced.

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.

Steps:

• Special equipment:
• A small frying pan; a shallow- sided heavy aluminum or copper roasting pan or heavy cast-iron skillet, just large enough to hold the trussed chicken; a 1-quart glass measuring cup or deep bowl; cotton kitchen twine; a basting brush; a board or platter for resting and carving.
• Preparing the herb stuffing:
• Preheat oven to 425°F.
• Heat the butter and olive oil in the frying pan over medium heat. When hot, add the shallots, parsley, savory, salt, and pepper, stirring well and tossing in the pan. Cook for about a minute, just until the shallots begin to soften. Scrape the mixture on a plate to cool.
• Preparing the chicken:
• Remove any lumps of fat from inside the cavity near the tail.
• To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loosen the bone, pry it out at the top, and pull it down. Try to remove it whole-if it breaks, carefully wiggle out the pieces. Cut the wings at the "elbow" joint, leaving only the meaty section attached to the shoulder.
• Place the chicken on its back. To loosen the breast skin, lift the neck flap and work your fingers between the skin and the flesh, taking care not to puncture the skin. Slide your fingers down the breast and to either side along the legs, especially the thighs.
• Stand the chicken on its tail end in the measuring cup or bowl; hook the wing sections over the rim, to keep the bird upright. Hold the neck flap away from the breast and stuff the cooled herb mixture down between the skin and the flesh, pushing it gently to the sides and bottom. Lay the chicken on its back, tuck the neck flap underneath, and smooth the skin, to distribute the stuffing evenly over the entire breast.
• Roasting the chicken:
• Sprinkle 1/4 teaspoon salt all over the chicken. Grease the center of the roasting pan with a small amount of butter or a dash of oil to prevent sticking (or place a small piece of oiled parchment paper in pan bottom). Set the chicken on its side in the greased pan and place in the oven.
• Roast for 25 minutes for a 3 1/2-pound chicken (3 or 4 minutes longer for a 4-pound bird), then turn the chicken onto its other side, grasping it with kitchen tongs or towels. The first side on which it rested will be deeply colored; be careful not to tear the skin when turning. Roast for another 25 to 28 minutes, depending on size, then turn the chicken breast-side up; baste with the pan juices. Roast for 10 minutes and baste once again during this final cooking. Test the chicken for doneness; return to the oven for a few minutes if necessary.
• Remove the chicken to a cutting board; place it on one side or breast down, so the juices flow into the breast meat, and let rest for 15 minutes.
• Final Steps:
• Make the deglazing sauce in the roasting pan. Drizzle about half the pan sauce over the carved pieces and serve, passing the rest of the sauce.

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.

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.