Whole Stuffed Chicken With Savory Gravy

Name: Whole Stuffed Chicken With Savory Gravy
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (5-pound) whole chicken; 1 tablespoon unsalted butter, melted; 1 tablespoon cold unsalted butter, cut into small pieces; Fresh thyme, rosemary, and sage, optional; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 ounces (1/4 cup) unsalted butter; 1/2 cup coarsely chopped onion; 1/2 cup coarsely chopped celery; 1/2 teaspoon dried thyme, or poultry seasoning, or to taste; 2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried parsley; 2 cups soft breadcrumbs; 2/3 cup milk, divided; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 large egg, beaten; Drippings from the chicken; 3 tablespoons all-purpose flour; 1 1/2 to 2 cups chicken stock; Salt, to taste; Freshly ground black pepper, to taste

A savory bread dressing fills a whole roasted chicken, creating a flavorful and straightforward meal ideal for a Sunday dinner.

⭐ 3.9 (131 reviews) Prep: 20 minCook: 70 minTotal: 90 minYields: 4 servings

Category Tags:

Entree Dinner

Cuisine Tags:

American

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Ingredients

For the Chicken:

1 (5-pound) whole chicken
1 tablespoon unsalted butter, melted
1 tablespoon cold unsalted butter, cut into small pieces
Fresh thyme, rosemary, and sage, optional
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Stuffing:

2 ounces (1/4 cup) unsalted butter
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped celery
1/2 teaspoon dried thyme, or poultry seasoning, or to taste
2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried parsley
2 cups soft breadcrumbs
2/3 cup milk, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large egg, beaten

For the Pan Gravy:

Drippings from the chicken
3 tablespoons all-purpose flour
1 1/2 to 2 cups chicken stock
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Preheat the oven to 375 F and prepare a foil-lined roasting pan with a rack.
Rub a 5-pound whole chicken with 1 tablespoon melted unsalted butter, then tuck 1 tablespoon cold butter pieces and fresh herbs (thyme, rosemary, sage) under the skin, seasoning generously with salt and pepper.
For the stuffing, melt 2 ounces unsalted butter in a large skillet over medium-low heat; cook 1/2 cup each of chopped onion and celery for 5 minutes until tender.
Stir in 1/2 teaspoon dried thyme, 2 tablespoons fresh parsley, 2 cups soft breadcrumbs, and about 1/3 cup milk; season with salt and pepper.
Add 1 large beaten egg and remaining 1/3 cup milk as needed, stirring until moist, then remove from heat.
Loosely fill the chicken cavity with stuffing and secure it, then place the chicken breast-side up on the roasting pan rack.
Roast for 1 hour 30 minutes to 1 hour 45 minutes, basting often, until internal temperature reaches 165 F in both the thigh and stuffing; let rest for 15 minutes.
To make gravy, skim fat from pan drippings, reserving it.
Return 3 tablespoons of fat to the roasting pan, stir in 3 tablespoons flour to form a roux, and cook for 2 minutes.
Combine reserved drippings with chicken stock to make 2 cups total liquid, then gradually whisk into the roux.
Cook, stirring constantly, until the gravy thickens, then season to taste.

Nutritional Info (per serving)

Calories: 1480 kcal

Carbohydrate: 43 g

Cholesterol: 483 mg

Fiber: 3 g

Protein: 130 g

Saturated Fat: 30 g

Sodium: 873 mg

Fat: 84 g

Unsaturated Fat: 46 g