Whole Stuffed Chicken With Pan Gravy Recipe

Whole Stuffed Chicken With Pan Gravy Recipe Stuff and roast the chicken. loosely spoon the stuffing into the cavity of the chicken. close the cavity by securing 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 prepared rack in the roasting pan. Preheat the oven. roast chicken stuffing: mix all the ingredients (1). dry the skin with paper towels. insert the stuffing mix into the cavity and tie the legs with kitchen twine. weigh it once it’s stuffed to calculate the roasting time. place it breast side up into a roasting tin (2).

Whole Stuffed Chicken With Pan Gravy Recipe Directions. 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. Spoon remaining stuffing into casserole dish around chicken bundles. cover dish with aluminum foil and bake at 375 degrees for 20 minutes. remove dish from oven. remove aluminum foil then continue cooking, uncovered, for 15 20 more minutes or until chicken is cooked through. pour gravy over chicken and stuffing when ready to serve. Reduce the oven temperature to 400f. melt 2 tablespoon butter in a frying pan over medium heat. add onions and celery. cook until onion is translucent and celery is almost tender, about 3 minutes. add the reserved toasted bread cubes, garlic, italian seasoning, ¼ teaspoon salt and chicken broth. Generously rub salt and pepper all over the chicken, inside and out. set aside for at least 30 minutes or refrigerate overnight. prepare seasoning. in a small mixing bowl, add melted butter, paprika, garlic powder, thyme, and rosemary. stir to mix well.