Corn Stuffed Chicken Recipe
Corn stuffed chicken is a grill cooked chicken recipe. Stuffed with a filling of corn and bread with cooked vegetables and thyme for flavor, the chicken is cooked on a pan to doneness. Served with a sauce of gravy with pan drippings, it is flavorful and filling.
Ingredients
1/4 cup butter or margarine
1/2 cup chopped onion
1/2 cup sliced celery
1/2 teaspoon dried thyme leaves, crushed
4 cups fresh bread cubes
1 cup whole kernel corn, cooked
2 cans (10 1/2 ounces each) Chicken Gravy
1/4 teaspoon pepper
5 pound roasting chicken
Directions
To make stuffing: In 1 1/2 quart saucepan over medium heat, in hot butter, cook onion, celery and thyme until vegetables are tender, stirring often.
In large bowl, combine onion mixture, bread, corn, 1/4 cup of the gravy and pepper; toss gently to coat.
Remove neck and giblets from inside bird.
Remove excess fat.
Cut off and discard neck skin.
Rinse bird with cold running water; drain well.
Spoon stuffing loosely into body cavity.
Fold skin over stuffing; secure with skewer.
With breast side up, lift wings toward neck, then fold tips under back of bird to balance.
Tie legs.
In covered grill, arrange preheated coals around drip pan; test for medium heat above pan.
Insert meat thermometer into thickest part of meat between breast and thigh, without touching fat or bone.
On grill rack, place chicken, breast side up, over pan but not over coals.
Grill, covered, 2 to 2 1/2 hours or until well-done or 180°F.
Adjust vents and add more charcoal as necessary.
To make sauce: Remove chicken from grill, reserving 2 tablespoons drippings.
In 1-quart saucepan, combine remaining gravy and reserved drippings.
Over medium heat, heat through, stirring constantly.
In large bowl, combine onion mixture, bread, corn, 1/4 cup of the gravy and pepper; toss gently to coat.
Remove neck and giblets from inside bird.
Remove excess fat.
Cut off and discard neck skin.
Rinse bird with cold running water; drain well.
Spoon stuffing loosely into body cavity.
Fold skin over stuffing; secure with skewer.
With breast side up, lift wings toward neck, then fold tips under back of bird to balance.
Tie legs.
In covered grill, arrange preheated coals around drip pan; test for medium heat above pan.
Insert meat thermometer into thickest part of meat between breast and thigh, without touching fat or bone.
On grill rack, place chicken, breast side up, over pan but not over coals.
Grill, covered, 2 to 2 1/2 hours or until well-done or 180°F.
Adjust vents and add more charcoal as necessary.
To make sauce: Remove chicken from grill, reserving 2 tablespoons drippings.
In 1-quart saucepan, combine remaining gravy and reserved drippings.
Over medium heat, heat through, stirring constantly.
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