Indulge in the gourmet experience of a succulent stuffed whole chicken, a dish that promises a burst of flavors with every bite. This recipe features a whole chicken generously filled with a savory stuffing made from aromatic herbs, fresh vegetables, and breadcrumbs, ensuring a moist and flavorful result.
Ingredients
For the Chicken
- 1 whole chicken (about 4-5 lbs)
- 3 tablespoons olive oil
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh rosemary and thyme sprigs
For the Stuffing
- 1 cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1/2 cup mushrooms, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 2 tablespoons butter
Steps
1. Preparing the Chicken
Start by preheating your oven to 375°F (190°C). Rinse the chicken thoroughly under cold water and pat it dry with paper towels. Place the chicken on a cutting board and season the cavity with salt and pepper. Set aside while you prepare the stuffing.
2. Making the Stuffing
In a large skillet, melt the butter over medium heat. Add the chopped onion, garlic, celery, carrot, and mushrooms. Sauté until the vegetables are tender, about 5-7 minutes. Stir in the breadcrumbs, parsley, dried thyme, sage, salt, and pepper. Pour in the chicken broth and mix well to combine. Cook for an additional 2 minutes, then remove from heat and let it cool slightly.
3. Stuffing the Chicken
Stuff the chicken cavity with the prepared stuffing, packing it in tightly. Use kitchen twine to tie the legs together and tuck the wings under the body. This helps to keep the stuffing inside and ensures even cooking.
4. Seasoning the Chicken
In a small bowl, combine the olive oil, melted butter, salt, black pepper, paprika, garlic powder, and onion powder. Brush this mixture all over the chicken, making sure to coat it evenly. Place the chicken in a roasting pan, breast side up. Scatter fresh rosemary and thyme sprigs around the chicken for added flavor.
5. Roasting the Chicken
Place the roasting pan in the preheated oven and roast the chicken for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.
6. Resting and Serving
Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, making it tender and juicy. Serve the stuffed chicken with your favorite sides and enjoy!
Tips For Variation
- Citrus Twist: Add lemon or orange zest to the stuffing for a zesty flavor.
- Nutty Delight: Incorporate chopped nuts like walnuts or pecans into the stuffing for a crunchy texture.
- Cheesy Stuffing: Mix in some grated Parmesan or cheddar cheese with the stuffing for a rich, cheesy taste.
- Fruit Fusion: Add dried fruits such as cranberries or apricots to the stuffing for a sweet and savory combination.
- Spicy Kick: Include a pinch of cayenne pepper or chili flakes in the seasoning mixture for a spicy kick.
Macros (Per Serving)
- Calories: 450
- Protein: 35g
- Carbohydrates: 20g
- Fat: 25g
- Fiber: 3g
- Sugars: 4g
Frequently Asked Questions
- Can I prepare the stuffing ahead of time?
- Yes, you can prepare the stuffing a day in advance and store it in the refrigerator. Just make sure to bring it to room temperature before stuffing the chicken.
- How do I know when the chicken is fully cooked?
- Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) in the thickest part of the thigh.
- Can I use store-bought stuffing?
- Yes, you can use store-bought stuffing if you’re short on time. Just follow the package instructions and stuff the chicken as directed.
- What sides go well with stuffed chicken?
- Roasted vegetables, mashed potatoes, and a fresh green salad are excellent sides to serve with stuffed chicken.
Succulent Stuffed Whole Chicken Recipe: A Flavorful Feast
Ingredients
For the Chicken
- 1 whole chicken about 4-5 lbs
- 3 tablespoons olive oil
- 2 tablespoons butter melted
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh rosemary and thyme sprigs
For the Stuffing
- 1 cup breadcrumbs
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 celery stalk finely chopped
- 1 carrot finely chopped
- ½ cup mushrooms finely chopped
- ¼ cup fresh parsley chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken broth
- 2 tablespoons butter
Instructions
- Start by preheating your oven to 375°F (190°C). Rinse the chicken thoroughly under cold water and pat it dry with paper towels. Place the chicken on a cutting board and season the cavity with salt and pepper. Set aside while you prepare the stuffing.
- In a large skillet, melt the butter over medium heat. Add the chopped onion, garlic, celery, carrot, and mushrooms. Sauté until the vegetables are tender, about 5-7 minutes. Stir in the breadcrumbs, parsley, dried thyme, sage, salt, and pepper. Pour in the chicken broth and mix well to combine. Cook for an additional 2 minutes, then remove from heat and let it cool slightly.
- Stuff the chicken cavity with the prepared stuffing, packing it in tightly. Use kitchen twine to tie the legs together and tuck the wings under the body. This helps to keep the stuffing inside and ensures even cooking.
- In a small bowl, combine the olive oil, melted butter, salt, black pepper, paprika, garlic powder, and onion powder. Brush this mixture all over the chicken, making sure to coat it evenly. Place the chicken in a roasting pan, breast side up. Scatter fresh rosemary and thyme sprigs around the chicken for added flavor.
- Place the roasting pan in the preheated oven and roast the chicken for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.
- Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, making it tender and juicy. Serve the stuffed chicken with your favorite sides and enjoy!