Stuffed Chicken My Way Recipes

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.

ROAST STUFFED CHICKEN

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.

STUFFED CHICKEN - MY WAY

Steps:

• Pick up nice chicken making sure the skin is not damaged. Carefully separate skin from meat but not remove (you are going to put stuffing inside). Season it with salt.
• To make stuffing first sauté finely sliced onion on butter. When soft and transparent add mushrooms.
• Dried wild mushrooms soak 10 minutes in water. Slice pancetta into small cubes. Slice chicken liver into small pieces.
• When mushrooms loose water, add pancetta and at the end chicken livers. Sauté it until livers becomes gray. Put it on cool place to cool it a bit.
• Add yolk (or two if you have a lot of stuffing) grounded nutmeg, salt, pepper, bread crumbs, minced parsley leaves, sour cream. Mix well to make a stuffing (it must not be too creamy).
• Put stuffing inside the chicken and surplus between skin and meat (the best is between legs and breasts). Firmly close or sew up all holes with thicker thread. Tie legs together.
• Preheat the oven up to 220°C Pour melted lard (oil) over the chicken and put it in the oven. Bake it on 220°C about 20 minutes than reduce heat to 180 - 200°C and bake it 60 to 80 minutes (depending how large the chicken is - 1kg = 60 min). About 20 minutes before end bake it on 220°C.