🍗 Chicken with Stuffing
Chicken with stuffing is a classic comfort-food dish where chicken is roasted with a flavorful bread-based mixture inside the cavity or baked alongside. The stuffing absorbs the juices from the chicken, creating a savory, moist complement to the meat.
🛒 Ingredients (Serves 4–6)
For the Chicken:
- 1 whole chicken (3–4 lbs / 1.5–1.8 kg)
- 2 tbsp olive oil or melted butter
- Salt and black pepper
- 1 tsp paprika
- 1 tsp garlic powder
For the Stuffing:
- 4 cups cubed bread (stale or toasted is ideal)
- 1 cup onion, diced
- 1 cup celery, diced
- 2–3 cloves garlic, minced
- ½ cup butter
- 1–2 tsp dried thyme or 1 tbsp fresh
- 1 tsp dried sage or 1 tbsp fresh
- ½–1 cup chicken broth (adjust for moistness)
- Salt and pepper to taste
👩🍳 Instructions
- Preheat oven to 375°F (190°C).
- Prepare the stuffing – In a skillet, sauté onions, celery, and garlic in butter until soft. Stir in herbs, then combine with bread cubes. Add chicken broth gradually to moisten; season with salt and pepper.
- Stuff the chicken – Loosely fill the chicken cavity with the stuffing (do not overpack). Tie legs together with kitchen twine.
- Season the chicken – Rub olive oil or butter over the skin and season with salt, pepper, paprika, and garlic powder.
- Roast – Place chicken breast-side up on a roasting pan. Roast 1.5–2 hours (or until internal temperature reaches 165°F / 74°C). Baste occasionally with pan juices.
- Rest and serve – Let chicken rest 10–15 minutes before carving. Serve with stuffing and roasted vegetables.
💡 Tips
- For extra flavor, add cooked sausage, apples, or cranberries to the stuffing.
- Save pan drippings to make a gravy for both chicken and stuffing.
- If using separate stuffing, bake it in a casserole dish for the last 25–30 minutes of roasting.
If you want, I can also provide a quick stovetop version of chicken with stuffing that’s perfect for weeknight dinners.
