Old Fashioned Stuffed Roasted Chicken
Stuffed Roast Chicken RecipeIngredients:
5 lb roasting chicken
1 teaspoon Accent
1 Tablespoon olive oil
½ cup butter
½ cup onion, chopped fine
¼ cup parsley, chopped fine
6 cups day-old bread, cubed in 1/2 – inch pieces
½ teaspoon pulverized sage
¼ teaspoon marjoram
¼ teaspoon thyme
1 ½ teaspoons celery seed
½ teaspoon salt
¼ teaspoon pepper
¼ cup additional melted butter (for outside of the chicken)
3 tablespoons flour
½ teaspoon paprikaMethod:
Sprinkle the cavity of the chicken with Accent and set aside. Place the giblets in 1 cup of water in a saucepan and cook on top of the stove until they are tender. Chop them coarsely. Reserve the liquid until later. Melt the butter in a large skillet; add the onion and cook until it becomes glazed. Add the parsley, bread cubes, giblets, sage, marjoram, thyme, celery seed, salt and pepper and cook over low heat, mixing well while cooking. The bread cubes should be warmed through. Add ½ cup of the giblet broth, then mix until it is well distributed.
Spoon the filling into the neck cavity and into the large cavity with a light touch. Using skewers and string, close both openings securely. Place the chicken in a roasting pan. Mix the melted butter, flour and paprika and brush this over the outside skin of the chicken. Drizzle olive oil over chicken before placing the chicken in a 350°F. oven for approximately 3 hours. When it is done, the thickest portion of the breast should pierce easily with a fork.
Remove the chicken from the roasting pan to a hot platter. Return the warm oven while you make the gravy, as follows; Place the roasting pan over low heat and add the remainder of the giblet water. This should be about ½ cup. Add an additional ¾ cup of water. Using a slotted spoon, cook and stir until you have loosened all the browned juice from the bottom of the pan. There should be sufficient thickening left from the flour that you spread from the outside of the chicken with the butter and paprika. If not, mix 2 table spoons of flour with the water before you add it to the pan drippings. Cook until thickened stirring all the while. Serve piping hot with the chicken. Serves 4 – 6.
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