DUTCH OVEN WHOLE ROAST CHICKEN
Simple preparation in a Dutch oven for a moist and delicious whole chicken.
Provided by Charlie Ciborek
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity.
- Allow to rest at room temperature for up to 90 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken in the bottom of a Dutch oven. Pour butter over the chicken. Cover.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest, uncovered, for 10 minutes.
- Carve chicken and spoon over pan drippings before serving.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 9.2 g, Cholesterol 121.2 mg, Fat 12.6 g, Fiber 0.6 g, Protein 37.6 g, SaturatedFat 4.5 g, Sodium 2979.8 mg, Sugar 7.2 g
CHIMICHURRI BAKED CHICKEN
Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak. This is my version, which may or may not be authentic.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.
- Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
- Allow chicken to come to room temperature for no more than 1 hour before baking.
- Preheat oven to 450 degrees F (230 degrees C).
- Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 3.6 g, Cholesterol 96.1 mg, Fat 15 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 3.2 g, Sodium 293.7 mg, Sugar 1.2 g
STUFFED CHICKEN BREASTS BAKED WITH STUFFING
Stuffed Chicken Breasts with Stuffing is an easy weeknight dinner that goes together pretty quickly. This entrée is savory and full of flavor!
Provided by Rhonda
Categories Entrees Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Prepare 2 servings of Stove Top Chicken according to package directions and set it aside.
- Trim fat and wash chicken.
- Pound chicken to 1/2 inch thickness between wax paper on top of a cutting board.
Nutrition Facts : ServingSize 1 g, Calories 554 kcal, Carbohydrate 16 g, Protein 45 g, Fat 34 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 199 mg, Sodium 1360 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 15 g
ROAST STUFFED CHICKEN
You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
- Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
- Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.
Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g
WHOLE STUFFED CHICKEN WITH GRAVY
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Line a roasting pan with foil and set a rack in the pan.
- Gather the melted and cold butter.
- Using your hands or a brush, rub the chicken with the melted butter.
- Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.
- Gather the ingredients.
- Melt the butter in a skillet or sauté pan over medium-low heat. Add the chopped onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.
- Add the dried thyme, parsley, and breadcrumbs . Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.
- Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.
- Loosely spoon the stuffing into the cavity of the chicken.
- Close the cavity by sewing the loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.
- Place the chicken, breast-side up, on the rack in the roasting pan.
- Roast the whole chicken in the preheated oven for about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. When done, the internal temperature of the thickest part of the thigh, away from fat and bone must read the minimum safe temperature for consumption of 165 F. The stuffing needs to have the same temperature reading.
- Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.
- Gather the ingredients.
- Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.
- Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux . Cook on the stove, stirring, for two minutes.
- Put the reserved drippings in a 2-cup measuring cup and add enough chicken stock until you have 2 full cups of liquid.
- Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.
- Carve the chicken and serve with cooked stuffing and pan gravy.
Nutrition Facts : Calories 1480 kcal, Carbohydrate 43 g, Cholesterol 483 mg, Fiber 3 g, Protein 130 g, SaturatedFat 30 g, Sodium 873 mg, Fat 84 g, ServingSize 4 servings, UnsaturatedFat 46 g
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- Preheat oven to 400 F. Pat dry the whole chicken completely with a paper towel before adding seasoning. This helps create an extra crispy skin when roasting.
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- Place an even single layer into the Dutch oven and then place the rest into the Dutch oven towards the side. Leaving a space in the middle for the chicken.
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- How to Cook Dutch Oven Rice. Cooking rice in a Dutch oven is easier than you think, and it’s hands-off, to boot! All you’ll need to do is bring your rice and water to a boil and let it simmer on low for 15 minutes.
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