Roast Chicken With Bread Stuffing Recipe
Ingredients
| Butter | 5 Tablespoon | |
| Onions | 2 Medium, chopped | |
| 1 large celery rib with leaves, chopped | ||
| Chicken liver | 1 , finely chopped | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Dried thyme | 1 Teaspoon | |
| Dried sage | 1 Teaspoon | |
| Dried marjoram | 1 Teaspoon | |
| Savory | 1/2 Teaspoon, dried | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| 5 cups day-old firm-textured white bread cubes | ||
| Chicken broth | 2 1/4 Cup (16 tbs) | |
| Chicken | 1 Large | |
| Flour | 2 Tablespoon | |
Directions
1. Preheat oven to 400°F. In a large frying pan, melt 4 tablespoons of butter over medium heat. Add onions and celery and cook for 2 minutes. Add liver and cook 3 minutes longer. Stir in parsley, thyme, sage, marjoram, savory, salt, and pepper. Add bread cubes and 1/4 cup of broth and toss to mix.
2. Fill chicken cavity with stuffing. Rub skin with remaining 1 tablespoon butter. Season generously with additional salt and pepper and tie legs together with kitchen string. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast 30 minutes. Reduce oven temperature to 350° and roast until an instant-reading thermometer inserted in thigh registers 180°, about 2 hours longer.
3. Remove chicken from pan and pour off all but 2 tablespoons of drippings. Stir in flour and cook over medium heat, stirring, until golden, about 3 minutes. Whisk in remaining 2 cups broth. Boil, stirring, until thickened and bubbly, 2 to 3 minutes. Season with additional salt and pepper to taste.
4. Remove stuffing from chicken cavity and spoon into a serving bowl. Carve chicken and serve with stuffing and gravy.
2. Fill chicken cavity with stuffing. Rub skin with remaining 1 tablespoon butter. Season generously with additional salt and pepper and tie legs together with kitchen string. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast 30 minutes. Reduce oven temperature to 350° and roast until an instant-reading thermometer inserted in thigh registers 180°, about 2 hours longer.
3. Remove chicken from pan and pour off all but 2 tablespoons of drippings. Stir in flour and cook over medium heat, stirring, until golden, about 3 minutes. Whisk in remaining 2 cups broth. Boil, stirring, until thickened and bubbly, 2 to 3 minutes. Season with additional salt and pepper to taste.
4. Remove stuffing from chicken cavity and spoon into a serving bowl. Carve chicken and serve with stuffing and gravy.
Chef
