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Roasting a chicken filled with stuffing may just be my favorite way to roast a chicken. It is so full of flavor. And the best part, it’s simple and easy to make!
Roast chicken stuffing recipe
|Serves:||4 – 6|
|Cooking:||1 hr 40 min|
|Nutrition per portion||RDA|
A simple roast chicken stuffing recipe for perfect results every time.
If you’re looking for an authentic roast chicken stuffing recipe to serve for the ultimate Sunday lunch, this is it. Crisp, golden skin, tender breast meat, succulent thighs and a delicious, herby stuffing. Some people like their stuffing inside the bird, where it adds flavour to the meat as well as getting basted itself, by the fatty juices that run off the bird. Others prefer it cooked separately so it gets a crunchy outer coating. We’ve decided to cover all bases and serve it both ways. Covering the breast meat with bacon also adds flavour, and keeps the moisture in the meat. However, we like to remove before the final blast of cooking to get a beautifully browned skin to finish.
- 1 medium whole chicken
- 40g butter
- Salt and pepper, to season
- 6 rashers of streaky bacon
- bunch of sage, for garnish
- For The Stuffing:
- 50g butter, softened
- 4 large onions, finely chopped
- 10 sage leaves, chopped
- 125g breadcrumbs
- salt and pepper
- 1 egg, beaten
- Preheat oven to 190°C/375°F/Gas 5.
- First, make the stuffing. Melt the butter and add the onions. Gently cook for about 10 mins until the onions are soft. Allow to cool and add the sage, breadcrumbs and season. Add just enough egg to moisten the mixture and leave until ready to use.
- Stuff the chicken from the neck end, and pack about two-thirds of the stuffing inside. Close the skin over the stuffing and secure it with a cocktail stick or small skewer.
- Shape the remaining stuffing into balls and place on a baking sheet. Cook in the oven with the chicken, but don’t put them in until the final 25 mins of cooking.
- Place the chicken in a roasting tin and spread with butter. Season the chicken with the salt and pepper to taste. Arrange the bacon in a criss-cross pattern across the breast. Cover loosely with foil.
- Roast in the centre of oven for 20 mins per 500g plus 10-20 mins extra, basting twice during cooking.
- Fifteen mins before end of cooking time, remove the foil, remove the bacon, baste and increase the heat to 220ºC/425°F/gas 7, to give the skin that final golden crispiness. When it is cooked, remove it from the oven and cover it with foil. Leave to rest for at least 10 mins before serving. The juices should run clear when the thigh is pierced. If not, cook further.
- Garnish with a bunch of sage and serve with a selection of roasted vegetables.
Top tips for roast chicken stuffing recipe:
Fresh stuffing is so simple and delicious, and once you’ve chopped the onions, it really doesn’t take much longer to make than freeze-dried stuff from a packet. It’s worth trying once and we think you’ll be pleasantly surprised. However, if you’d prefer to use a packet mix you can, just stuff the chicken and follow the rest of the recipe in the same way.
To reduce the saturated fat content, replace the butter on the skin of the chicken with a little drizzled olive oil, and use olive oil instead of butter to fry the onions for the stuffing as well.
ROASTED CHICKEN WITH STUFFING & GRAVY
- Prep:30 minutes
- Bake:180 minutes
- Stand:10 minutes
INGREDIENTS & DIRECTIONS
- 1/4 cup butter
- 1 stalk celery, sliced (about 1/2 cup)
- 1 medium onion, chopped (about 1/2 cup)
- 1.25 cups water
- 1 medium carrot, peeled and shredded (about 1/2 cup) (optional)
- 4 cups Pepperidge Farm® Herb Seasoned Stuffing
- 6 pound whole chicken (1 roasting chicken)
- 1 tablespoon vegetable oil
- 1 can (14.5 ounces) Campbell’s® Chicken Gravy
Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook until they’re tender. Stir in the water and carrot. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Remove the package of the giblets and neck from the chicken cavity. Rinse the chicken with cold water and pat dry with a paper towel. Spoon the stuffing lightly into the neck and body cavities. Fold the loose skin over the stuffing. Tie the ends of the drumsticks together.
Place the chicken, breast-side up, on a rack in a shallow roasting pan. Brush the chicken with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
Roast at 325°F for 2 1/2 to 3 hours or until the drumstick moves easily and the center of the stuffing reaches 165°F, basting occasionally with the pan drippings. Let the chicken stand for 10 minutes before slicing.
Heat the gravy in a 1-quart saucepan over medium-high heat until it’s hot and bubbling. Serve the gravy with the chicken.
*Bake any remaining stuffing in a covered casserole with the chicken for 30 minutes or until the stuffing is hot.
Simple Roast Chicken with Stuffing
Total Time1 hour 40 minutes
- 1.5 kg Manor Farm whole chicken
- 30 g butter – softened
- A small handful of fresh parsley, chopped
- Salt and black pepper
For the stuffing
- 50 g Butter
- ½ onion, chopped
- ½ teaspoon dried thyme
- 2 teaspoon dried parsley
- 120 g Breadcrumbs
- 80 ml Milk
For the gravy
- 15 g butter, melted
- 1 tablespoon flour
- 235 ml Chicken stock
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- To make the stuffing, melt the butter in a large frying pan over low heat and cook the onion for 3-4 minutes until soft. Stir in the thyme, parsley and breadcrumbs. Stir in enough milk to make the stuffing moist. Season with salt and pepper.
- Place the stuffing inside the chicken and tie the legs together.
- Stir together the softened butter, parsley, salt and pepper. Rub all over the chicken.
- Place the chicken, breast side up, into the roasting pan. Roast in the oven for 60-70 minutes, or until cooked through. Remove the chicken from the pan and leave to rest for 10 minutes.
- While the chicken is resting, stir together the melted butter and flour for the gravy. Heat the pan with the roasting juices over a medium heat on the cooker.
- Whisk in the melted butter mixture until combined, then whisk in the chicken stock. Bring to the boil, then reduce the heat and simmer until thickened. Season to taste, then serve with the roasted chicken and stuffing.