See Also
Roast Chicken With Orange Mustard Glaze
Roasted Chicken With Curry Rub
Roast Chicken With Easy Pear Glaze
Ingredients
- 1 whole chicken, about 5 1/2 pounds
- 6 cups toasted bread cubes
- 3 tablespoons chopped celery
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons dried poultry seasoning
- 1/2 cup milk
- 1 egg, beaten
Preparation
Remove the giblets* from the chicken.
Cook chicken giblets in water until tender; reserve 3/4 cup of the stock. In a mixing bowl combine bread cubes, parsley, onion, celery and seasonings. Add milk, beaten egg, chopped giblets, and stock. Stuff chicken. Roast, uncovered, at 350° for about 22 minutes per pound, to about 175° on meat thermometer. Remove stuffing to a serving dish for serving. Store in a tightly covered container- do not store stuffing in chicken.
*The giblets are often packed in a small bag in the cavity of a whole chicken. They consist of the heart, liver, and gizzard, and the neck is often included in the mixture.
Tarragon and Chive Roasted Chicken
Beer Can Chicken
Roast Chicken With Garlic and Basil
Spiced Roasted Chicken Recipe
Vertical Roasted Chicken