Inside Out Chicken And Stuffing Recipes

INSIDE-OUT "STUFFED" CHICKEN WITH MUSHROOM DRESSING

Steps:

• Preheat oven to 450 degrees. Melt 2 tablespoons butter in a large ovenproof skillet over high heat. Cook onion, celery, and garlic until translucent, 3 to 5 minutes. Season with salt. Remove from skillet. Working in 2 batches, cook mushrooms in 2 tablespoons butter. Add to onion mixture.
• Stir in bread, stock, juice, and sage. Season with salt and pepper. Return to skillet.
• Place chicken, breast side up, on stuffing, and tuck wings under. Tie legs together with kitchen twine. Pat chicken dry with paper towels. Rub skin with softened butter, and season with salt.
• Roast for 30 minutes. Rotate skillet, and roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let rest for 10 minutes before serving.

ROAST CHICKEN WITH INSIDE OUT STUFFING

Steps:

• Preheat oven to 200 °C/395 °F.
• Sprinkle the cavity of the chicken with sea salt and stuff the lemon half and sage leaves inside. Tie the legs together (optional, will work just as well if they are not tied).
• Melt coconut oil and rub all over the chicken. Sift through paprika and turmeric over back and front of the chicken and sprinkle liberally with sea salt. These spices will add a lovely yellow/orange colour to the skin. Rub everything in and place the chook in a large baking tray, breast side up.
• Place the tray in the oven, middle shelf, not too close to the grill to prevent burning. Cook for 45 minutes and in the meantime start on the stuffing
• Heat a large frying pan with butter over medium heat. Add bacon and leeks and cook for 4-5 minutes, until softened and lightly golden.
• Place nuts, lemon zest, garlic, anchovies, sage and a little sea salt in a food processor. Process into fine crumbs, for about 20-30 seconds. Then, add the cooked leeks and bacon and process for 5-10 seconds. Add tapioca flour and process for a further 5-10 seconds, until well combined and the mixture starts coming off the sides. Set aside.
• After 45 minutes, take the chicken tray out of the oven. Bathe the chicken with some of the oily juices in the tray and then spread the stuffing mixture around the chicken (see pics). You might have a bit of chicken juice inside the cavity, I recommend to tiIt the chicken slightly to let some of it spill out into the tray to mix with the stuffing. It's a wonderful thing. Place back in the oven for 30 minutes. Half way through, give the stuffing a little stir so it browns evenly.
• Let the chicken and the stuffing rest out of the oven, covered loosely with foil or a towel, for about 10 minutes before carving. You could also turn the chicken upside down so that the juices rush back to the chicken breast.
• Serve a few pieces of chicken with a side of stuffing on the side.
• Tip: if the chicken breast skin looks like it's browning too quickly, cover it lovely with a piece of foil to protect it from burning. You can do the same to the legs.

INSIDE-OUT CHICKEN AND STUFFING

Steps:

• Preheat oven to 450 degrees, with rack in upper third. On a rimmed baking sheet, toss together apple, celery, 1 tablespoon oil, and caraway seed. Add bread, arrange in an even layer, and bake 10 minutes.
• Pour broth on top and stir until absorbed. Rub chicken with remaining tablespoon oil and add to sheet. Season stuffing and chicken with salt and pepper. Bake until stuffing is golden brown and chicken is cooked through, 25 to 30 minutes. Sprinkle with parsley to serve.

ROASTED CHICKEN WITH HOLIDAY STUFFING

Steps:

• Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.
• Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 1 1/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool.
• Preheat oven to 350 degrees.
• Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.

BONELESS CHICKEN BREASTS WITH STUFFING MIX

Steps:

• Mix cream of chicken soup with water.
• Pour into 13x9x2 baking dish.
• Lay chicken breasts on top.
• Add a slice of Swiss cheese on each chicken breast.
• Pour the dry stuffing mix over the top, covering it completely.
• Bake covered at 350F for 1-1/2 hours.

ONE-DISH CHICKEN AND STUFFING BAKE

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

CHICKEN WITH STUFFING

Steps:

• Place chicken in a greased 3-qt. slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken is tender.

SIMPLE CHICKEN STUFFING

Steps:

• Mix all ingredient in a bowl.
• Stuff chicken and cook as per usual.
• This is quite a moist firm mix so you could also roll into a firm pattie and cook to one side.

CHICKEN BREAST WITH STUFFING

Steps:

• Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.