Roasted Chicken with Stuffing is a perfect Sunday meal for the family. Quintessential comfort food, with a French flair and incredible flavor. A must-try recipe that is not your typical roast chicken!
- 1 roasting chicken
- forcemeat or herb stuffing
- 4 Tablespoons of butter, divided
- bacon slices (optional)
- all purpose flour
- fresh thyme
- 4 medium new potatoes, cut in half
- 4 carrots, peeled and cut in half across and half lengthwise
- 4 small onions, peeled and trimmed, halved
- 2 parsnips, peeled and quartered
- 2 salsify, peeled, halved
- 2 Tablespoons vegetable oil
- 1 pinch salt (to taste)
- ground pepper (to taste)
- fresh rosemary
- fresh thyme
- Stuff the chicken with forcemeat or herb stuffing and truss.
- Melt half the butter in a roasting pan in a preheated hot oven 425 degrees F.
- Put the chicken in the pan and baste with the melted butter. Melt the remaining butter in a pan over low heat on the stove top.
- If you like, cover the breast with bacon slices.
- Roast for 15 minutes, then lower the temperature to moderately hot 375 degrees F.
- Continue roasting until the chicken is cooked: test by piercing the thigh with a skewer the juices that run out should be clear. Use a meat thermometer to ensure the stuffing is cooked to 165 degrees F.
- Fifteen minutes before the chicken is cooked, remove the bacon rashers if used. Lightly dredge the bird with flour and baste with the remaining butter and fat in the pan. Continue roasting to brown the breast.
- Accompany with gravy, Roasted Vegetables and rolls of grilled or fried bacon.
- Place the vegetables in a shallow roasting pan with herbs. Drizzle oil over them, and toss.
- Set the roasting pan on the lower rack of the oven when the temperature has been lowered to 375 degrees F. Roast for at least 45 minutes. Turn once if possible, to help caramelize the vegetables.
- Remove from the oven and allow to cool. Serve with the chicken. The vegetables should be browned, crisp and sweet, their sugars caramelized in the roasting.
When the chicken is removed from its roasting pan, add 3 to 4 tablespoons flour and whisk well into the melted fat, making sure there are no lumps. Place the roasting pan over a burner on the stove top to cook the roux. Add deglazed wine mix from vegetables and some prepared chicken broth or stock and whisk to create a delicious gravy, cooking over medium heat. Strain the gravy and season to taste. Serve the gravy with the chicken.
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