Stuffed Roast Chicken
This Stuffed Roast Chicken recipe is a showstopping centerpiece perfect for family dinners, holidays, or special occasions. With its crispy, golden-brown skin, juicy, tender meat, and flavorful herb stuffing, it’s a dish that’s as comforting as it is impressive. Pair it with classic sides like mashed potatoes, roasted vegetables, and homemade gravy for a complete, unforgettable meal. Whether you’re a seasoned cook or a beginner, this easy-to-follow recipe ensures delicious results every time!
Equipment
- Roasting Pan: A heavy-duty roasting pan with high sides is essential for even cooking and catching the delicious drippings for gravy.
- Meat Thermometer: Ensure your chicken and stuffing are perfectly cooked and safe to eat by checking that the internal temperature reaches 165°F (74°C).
- Mixing Bowls: Use these to prepare and combine the stuffing ingredients and any seasoning blends.
- Basting Brush: Ideal for brushing melted butter or pan juices over the chicken to keep it moist and enhance browning.
- Sharp Knife and Cutting Board: For chopping vegetables, herbs, and other ingredients for the stuffing.
- Kitchen Twine: Use this to truss the chicken, ensuring even cooking and preventing the stuffing from spilling out.
- Aluminum Foil: Helps tent the chicken if the skin starts browning too quickly and keeps it warm during the resting period.
- Fat Separator (Optional): Makes it easy to separate fat from the drippings when making gravy, resulting in a smooth, flavorful sauce.
- Whisk: Essential for creating a smooth roux and lump-free gravy.
- Oven Mitts or Gloves: Protect your hands when handling the hot roasting pan or removing the chicken from the oven.
Ingredients
- 1 Whole chicken (about 4-5 pounds)
- 2 Cups Bread cubes for stuffing
- 1 Cup Chicken broth (plus more if needed)
- 1 Large onion, chopped
- 3 Cloves of garlic, minced
- 1/2 Cup Diced celery
- 1/2 Cup Diced carrots
- 2 Tsbp Fresh thyme, chopped
- 2 Tsbp Fresh rosemary, chopped
- 1/2 Cup Unsalted butter, melted
- Salt and pepper to taste
- Optional: slices of lemon, apple slices, or herbs for additional flavor
Instructions
- Preparation: Preheat your oven to 375°F. Begin with a clean workspace and a thawed chicken. Remove the innards, rinse the chicken inside and out, and pat it dry with paper towels.
- Making the Stuffing: In a large bowl, mix the bread cubes, onions, garlic, celery, carrots, thyme, and rosemary. Pour in the melted butter and chicken broth gradually until the mixture is moist but not soggy. Season with salt and pepper to taste.
- Stuffing the Chicken: Season the cavity of the chicken with salt and pepper. Fill it with the stuffing mixture, but don't overpack. Excess stuffing can be cooked separately in a baking dish.
- Truss and Season: Truss the chicken legs and tuck the wing tips under the body. This isn't just for looks; it helps the chicken cook evenly. Rub the outside with butter, salt, and pepper.
- Roasting: Place the chicken breast-side up in a roasting pan. Roast for about 20 minutes per pound, or until the internal temperature reaches 165°F. Baste occasionally with pan juices.
- Resting: Let the chicken rest for 10-15 minutes before carving. This ensures the juices redistribute for moist, tender meat.
Notes
Make-Ahead Tips
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Prepare the Stuffing in Advance
- You can make the stuffing up to 2 days ahead and store it in an airtight container in the refrigerator. Bring it to room temperature before stuffing the chicken to ensure even cooking.
- Alternatively, bake the stuffing separately in a casserole dish on the day of serving.
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Season the Chicken Ahead of Time
- Season the chicken with your preferred herbs, spices, and a generous amount of salt the night before. Store it uncovered in the refrigerator to allow the skin to dry out slightly for crispier results during roasting.
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Fully Prep the Chicken
- If you want to save time on the day of cooking, you can clean, season, and stuff the chicken up to 24 hours in advance. Keep it covered in the refrigerator until you’re ready to roast.
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Pre-Cook Side Dishes
- Save time by preparing side dishes like mashed potatoes or roasted vegetables in advance. Reheat them just before serving to keep your focus on the chicken.
Storing Leftovers
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Refrigerating Leftovers
- Let the chicken cool to room temperature before storing. Remove any leftover stuffing from the cavity and store it separately.
- Place the chicken and stuffing in airtight containers and refrigerate within 2 hours of cooking.
- Leftovers will keep in the refrigerator for up to 3–4 days.
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Freezing Leftovers
- For longer storage, freeze cooked chicken and stuffing in airtight containers or heavy-duty freezer bags.
- Label with the date and freeze for up to 3 months.
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Reheating Leftovers
- To reheat chicken, preheat your oven to 325°F (163°C). Wrap the chicken in aluminum foil to retain moisture and heat for 15–20 minutes or until warmed through.
- For stuffing, reheat in a baking dish, covered with foil, to prevent it from drying out.
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Using Leftovers Creatively
- Transform leftover chicken into soups, salads, casseroles, or sandwiches. The stuffing can also be repurposed as a side for other meals or mixed into omelets for a hearty breakfast.
Planning ahead and properly storing leftovers ensures your Stuffed Roast Chicken stays fresh and delicious, whether you’re preparing for a big meal or enjoying the flavors later. Let us know if you need more tips!