Roast Chicken With Homemade Stuffing
This is one of the easiest meals I make. Really – it is! Don’t let the sight of a naked chicken scare you. Also, price per pound, whole chicken is very inexpensive. So let’s go.
Here’s the recipe:
|Prep Time: 20 Min.||Cook Time: 2 hrs||Difficulty: Easy||Servings:6|
- 1 whole chicken
- 3-4 slices of bread (Italian or French bread are best, but regular bread will work too )
- 2 eggs
- 4 tablespoons diced onion
- 1 stick of melted butter
- ¼ cup water
- salt and pepper to taste
1 oven bag ( I use Reynolds)
Preheat oven to 350 degrees. Remove whatever stuff you find inside the chicken. I don’t use the giblets or neck, so I throw it away, but if you have a use for it, save it for later. Rinse chicken in cool water in the sink and let drain. Meanwhile, make the stuffing. Cube the bread. Italian or French bread or any heavy bread works best, but you can use regular sandwich bread too. Put the cubed bread in a medium bowl . Add the onion.
Whisk together the eggs,
add water – I guessed at the amount as I was in a hurry,
and pour over the bread.
Add ½ of the melted butter,
Stir gently until well combined. Then add salt and pepper to taste.
Take the chicken out of the sink and put on a large plate. Blot dry with paper towels. Spoon the stuffing into the chicken, pressing gently to pack it in there, but not too firmly. I didn’t get any pics of the stuffing process as it’s a 2 handed job, and the chicken was embarrassed. After it is stuffed, it looks like this.
Brush the remaining butter all over the chicken,
and then salt and pepper to taste.
Here’s the secret to moist tender chicken – I use a Reynold’s Oven Bag. (No plug intended here, it’s the only one our local store carries.) Put a few tablespoons of flour in the bag and shake it up to coat the bag, then dump out the excess. Lay the bag in a casserole dish or roasting pan large enough so the chicken won’t touch the sides of the pan. Roll the top of the bag back some to allow easy entry of the bird into the bag.
Place the chicken in the bag.
Unroll the top of the bag over the chicken,
gather the open end,
and close with the oven bag fastener.
Snip a few holes in the bag per the bag instructions.
Tuck the corners and end of the bag down into the pan. And it’s ready for the oven.
Place the pan in a 350 degree oven for 2 – 2 ½ hours until nice and brown. Snip the bag open with scissors,
and serve. Oh my.
It’s heaven on a plate. But wait, there’s something missing.
Ahh….. Homemade Refrigerator Pickles.
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I think I’ll add the herbs I bought to season roasted chicken onto the bird and then throw a bit of sage in the stuffing, just for variety. If I was that chicken I’d have some words for you!LOL
It’s a versatile recipe, so go for it – spice it up.
Delicious!! I’m now drooling all over my keyboard…..
The chicken was embarrassed…. LOL!
Hi Girl with a Camera,
“The chicken was embarassed.” Hahahaha! I love it!
Looks so yummy! Bon appétit!
I have the same pan you used to roast the chicken… I was scrolling through the pics and my son saw the pan and said, “Someone took your pan!” 🙂 The chicken looks great…I’ve been thinking about roasting a chicken, however, I’m going to wait a few days until it cools down a little bit! Thanks for sharing~
Oh wow. The pan was a wedding gift, so I don’t know where it came from . Neato!
Suzanne, you cracked me up about the chicken being embarressed! That was a good one! But anyhow, that chicken and stuffing look amazing! I have to say that I have NEVER used an oven bag…well, wait..I have used them in the little spice packet kits for roast beef or pork chops. But…I did not know you could just buy a box of oven bags! Geez, how did I miss that! Ok, so I do make roast chicken now and then, but I never stuff it. Well, I am going to stuff it next time with your stuffing recipe and I am going to buy a box of oven bags! I guess you learn something new every day! Thanks for the tip!
Oh my..That looks delicious. I’m making the whole dinner tomorrow. Including the homemade refriderator pickels…Yum
Thank you! Let me know how it turned out.
anyone ever think oelery, garlic, parsley i.e. more spice to the stuffing? would the bird mind???
This is a very personalizing recipe…the world is your oyster, so add anything you want Tricia.
This looks delicious, thanks for sharing. I’ve found your site by searching for Staub bread, and thanks for such a thorough explanation about using a Dutch oven for baking the bread. Have a good day!