Reviews Add Rating & Review 20 Ratings 5 star values: 4 4 star values: 10 3 star values: 5 2 star values: 1 1 star values: 0
Back to Roast Chicken with Sourdough Stuffing All Reviews for Roast Chicken with Sourdough Stuffing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 4 Roast Chicken with Sourdough Stuffing
Ingredients Ingredient Checklist 1 thick slice rustic sourdough bread, cut into 3/4-inch cubes (2 cups) 2 tablespoons unsalted butter 1 onion, finely chopped 2 cloves garlic, finely chopped 1 stalk celery, diced small 1 teaspoon dried thyme leaves or 2 teaspoons finely chopped fresh thyme 1/2 to 2/3 cup chicken broth Salt and pepper 1 chicken (about 5 pounds)
Cook’s Notes Stuffing and Tying1. Stuff the BirdFill the cavity with stuffing, but don’t pack it in tightly.2. Tie the LegsUse kitchen twine to tie the legs together; a bow is easy to untie when the bird is done.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 4 Roast Chicken with Sourdough Stuffing
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr 30 mins
Servings: 4
prep: 20 mins
total: 1 hr 30 mins
prep:
20 mins
total:
1 hr 30 mins
Servings: 4
4
Roast Chicken with Sourdough Stuffing
Roast Chicken with Sourdough Stuffing
Ingredients
Ingredients
- 1 thick slice rustic sourdough bread, cut into 3/4-inch cubes (2 cups) 2 tablespoons unsalted butter 1 onion, finely chopped 2 cloves garlic, finely chopped 1 stalk celery, diced small 1 teaspoon dried thyme leaves or 2 teaspoons finely chopped fresh thyme 1/2 to 2/3 cup chicken broth Salt and pepper 1 chicken (about 5 pounds)
Directions
Preheat oven to 450 degrees. Bake bread in a single layer until dry, 5 to 7 minutes. Transfer to a large bowl. In a medium skillet, melt butter over medium. Add onion, garlic, and celery, and cook, stirring occasionally, until translucent, about 5 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir into bread, then stir in enough broth to make mixture evenly moist but not wet. Season with salt and pepper.
Pat chicken dry. Season inside and out with salt and pepper. Stuff cavity, tie legs together, and tuck wings underneath. Roast chicken until an instant-read thermometer inserted into thickest part of the thigh registers 165 degrees, about 1 hour (tent exposed stuffing with foil, if overbrowning). Let rest 10 minutes before serving.
Cook’s Notes Stuffing and Tying1. Stuff the BirdFill the cavity with stuffing, but don’t pack it in tightly.2. Tie the LegsUse kitchen twine to tie the legs together; a bow is easy to untie when the bird is done.
Cook’s Notes
Stuffing and Tying
Reviews
Add Rating & Review 20 Ratings 5 star values: 4 4 star values: 10 3 star values: 5 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 20 Ratings 5 star values: 4 4 star values: 10 3 star values: 5 2 star values: 1 1 star values: 0
Add Rating & Review
20 Ratings 5 star values: 4 4 star values: 10 3 star values: 5 2 star values: 1 1 star values: 0
20 Ratings 5 star values: 4 4 star values: 10 3 star values: 5 2 star values: 1 1 star values: 0
20 Ratings 5 star values: 4 4 star values: 10 3 star values: 5 2 star values: 1 1 star values: 0
5 star values: 4 4 star values: 10 3 star values: 5 2 star values: 1 1 star values: 0
All Reviews for Roast Chicken with Sourdough Stuffing
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roast Chicken with Sourdough Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
