Roast Chicken With Dressing Recipes

SPATCHCOCKED ROAST CHICKEN WITH DRESSING

Steps:

• Heat oven to 450°F.
• Toss vegetables with 2 Tbsp. dressing; set aside.
• Use kitchen shears or sharp knife to spatchcock chicken. (See tip.)
• Open chicken butterfly style; place, skin side up, on work surface. Brush 1/2 the remaining dressing evenly onto chicken, then brush remaining dressing under chicken skin.
• Cover large rimmed baking sheet with foil; spray with cooking spray. Place bread cubes in single layer on center of prepared baking sheet.
• Place chicken, skin side down, on bread. Spoon vegetables around chicken.
• Roast 30 min. Carefully turn chicken over. Stir vegetables. Roast additional 30 min. or until chicken is done (165ºF). Remove from oven. Let stand 10 min.
• Transfer chicken to cutting board; cut into pieces. Spoon bread mixture onto platter; stir in nuts and cranberries. Top with chicken.

CHICKEN AND DRESSING DISH

Steps:

• In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes. , Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

ROAST CHICKEN WITH GREEN HERB STUFFING

Steps:

• Wash the chicken under cool running water and pat it dry with paper towels. Refrigerate, uncovered, for at least 12 hours and as long as 2 days.
• Preheat the oven to 425 degrees F. Oil a roasting or baking pan with canola oil.
• Make the stuffing: Put the breadcrumbs in a medium bowl. Heat a large skillet over medium-high heat. Sprinkle the liver and gizzard with salt and pepper. Add 1 tablespoon of the butter to the skillet and when it melts, add the giblets and cook quickly until browned on both sides, about 3 minutes. Transfer them to a cutting board, chop finely and add to the breadcrumbs. Off of the heat, add the wine and scrape the bottom of the skillet to dislodge the brown bits; pour the liquid onto the breadcrumbs and mix.
• Add the pork to the skillet and cook until browned, about 5 minutes; scrape the pork into the bowl with the bread mixture. Add 3 tablespoons of the butter, the onions and 1/4 teaspoon each salt and pepper to the skillet and cook over medium heat until the onions are soft and tender, 10 to 15 minutes. Add the sage and garlic and cook 1 minute longer. Add the Swiss chard and cook until wilted. Scrape the mixture and all the buttery juices onto the breadcrumbs and mix to combine. Add the chives and lemon zest and taste for seasoning, adding more salt and pepper if needed.
• Loosen the skin over the chicken breasts. Insert the remaining 4 tablespoons cold butter under the skin of the chicken breasts, pushing down to disperse them. Rub the chicken all over with a thin film of canola oil. Sprinkle the chicken heavily on all sides with 3/4 teaspoon each salt and pepper. Stuff the cavity with the bread mixture, and stuff the neck skin with any remaining stuffing. Set the bird in the oiled roasting pan.
• Roast the chicken until the skin dries and the butter melts, about 15 minutes. Turn the heat down to 375 degrees F and continue to roast, basting the chicken once or twice with the fat that accumulates in the corners of the pan, until the thickest part of the thigh registers 170 degrees F on an instant-read thermometer, 45 to 55 minutes.
• Transfer the chicken to a large platter to rest for 5 to 10 minutes. Strain the pan juices into a bowl and skim off the fat. Pour 1/4 cup water into the roasting pan, set it on a burner on high heat and scrape up any stuck-on bits on the bottom with a rubber spatula. Return the defatted juices to the pan and simmer together for 3 to 5 minutes to make a thin, natural gravy. Season with salt and pepper.
• Carve the chicken on the platter. Slice the wings at the joint, twist to remove them and set them above the chicken. Cut the thighs at the joint, twist to remove them, slice them diagonally at the leg joint to separate them into thigh and drumstick and lay them on the platter. Carve thin slices from the breast meat and let them lay as they fall; pour a little gravy over the white meat, avoiding wetting the crispy skin of the thighs. Cut the stuffed neck in slices, and serve with the rest of the gravy in a small pitcher on the side.

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.

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.

ROAST CHICKEN WITH SOURDOUGH STUFFING

Steps:

• Preheat oven to 450 degrees. Bake bread in a single layer until dry, 5 to 7 minutes. Transfer to a large bowl. In a medium skillet, melt butter over medium. Add onion, garlic, and celery, and cook, stirring occasionally, until translucent, about 5 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir into bread, then stir in enough broth to make mixture evenly moist but not wet. Season with salt and pepper.
• Pat chicken dry. Season inside and out with salt and pepper. Stuff cavity, tie legs together, and tuck wings underneath. Roast chicken until an instant-read thermometer inserted into thickest part of the thigh registers 165 degrees, about 1 hour (tent exposed stuffing with foil, if overbrowning). Let rest 10 minutes before serving.

SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR BEGINNERS)

Steps:

• Preheat oven to 400°F.
• Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
• Add hot water and butter; stir to mix.
• Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
• Check inside the chicken for giblets, remove and set aside.
• Rinse chicken inside and out with cold running water.
• Dry thoroughly inside and out with paper towel.
• Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.
• Place chicken in a roaster.
• Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.
• If necessary secure the neck skin with a pick.
• Take a length of kitchen string and tie the ends of the legs as close together as possible.
• Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.
• Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.
• Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.
• If the bird is not completely covered (except for the underside) Use a third piece to finish covering.
• Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.
• Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.
• At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.
• If the juice is not yet clear, roast a little longer and check again.
• Once the chicken is well browned, remove to platter, cover with foil and let rest.
• In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.
• Remove to strainer, reserving liquid.
• Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
• Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.
• Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.
• (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.
• Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.

ROAST STUFFED CHICKEN

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.

PAN ROASTED CHICKEN WITH OYSTER DRESSING

Steps:

• Preheat the oven to 375 degrees. Butter a 9 by 11-inch baking pan. Drain the oysters, reserving 2 cups of the liquor and set aside. In a large saute pan, heat the olive oil. When the oil is hot, saute the onions, bell peppers and celery. Season with salt and cayenne. Saute the vegetables until they are wilted, about 5 minutes. Add the bay leaves, garlic, parsley and Worcestershire. Saute for 1 minute. Add the water and cook for 2 to 3 minutes. Add the green onions, the oyster liquor, and the bread. Mix until the mixture is incorporated. Remove from the heat. Turn the bread mixture into a mixing bowl and stir in the oysters and cheese. Pour the mixture into the prepared pan. Bake for 1 hour, or until bubbly and golden brown. Cool the mixture completely. Increase the oven temperature to 400 degrees. Butter an 8 by 11 1/2 by 2-inch baking dish. Season the chicken with salt and black pepper. Divide the garlic slices into 4 equal portions. Lay the breast, skin side down, in the pan and place the garlic in the center of each breast. Put 1/4 cup of the dressing on each breast, then carefully fold together, bringing the bottom end of the breast up to the wing section. Drizzle with the lemon juice and sprinkle with the rosemary leaves. Bake for 45 minutes. Remove the pan from the oven. Remove the chicken from the pan and set aside. Place the pan on the stove and deglaze with the shallot reduction. Season the sauce with salt and pepper. Lay the chicken on a platter and spoon the reduction sauce over the top. Garnish with the fresh rosemary sprigs, green onions, and peppers.

BAKED CHICKEN AND DRESSING

Steps:

• Place chicken in baking dish, sprayed with no-stick spray.
• Put cheese on top of each piece of chicken.
• Mix soup and water and pour over the top.
• Mix melted margarine with dressing and sprinkle on top of cheese.
• Bake 1 hour, uncovered, at 325 F degrees.

ROAST CHICKEN WITH MUSHROOM STUFFING AND SAUCE

Steps:

• Preheat oven to 400°F. Place porcini in small bowl. Pour enough hot water over to cover; let stand until mushrooms soften, about 20 minutes. Drain.
• Spread baguette cubes on small rimmed baking sheet. Bake until golden, about 10 minutes. Transfer toasted bread to bowl. Maintain oven temperature.
• Slice half of fresh mushrooms; set aside for sauce. Coarsely chop remaining fresh mushrooms. Melt butter in large skillet over medium-high heat. Add chopped mushrooms and shallots; sauté until tender, about 5 minutes. Add thyme and juniper berries, if desired; stir 1 minute. Add to bowl with bread. Mix in chopped liver, heart and gizzard, then 1/3 cup broth, parsley, salt and pepper.
• Rinse chicken inside and out; pat dry with paper towels. Sprinkle chicken cavity with salt and pepper. Fill with stuffing. Tie legs together. Sprinkle outside of chicken with salt and pepper. Place in roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 180°F and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 45 minutes. Transfer to platter; cover with foil.
• Pour pan drippings into measuring cup. Transfer 3 tablespoons fat from top of drippings to heavy large skillet. Spoon off remaining fat from pan drippings and discard. Heat 3 tablespoons fat in skillet over medium-high heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Add remaining 2/3 cup chicken broth, degreased pan drippings and brandy and cook 3 minutes, adding more broth for desired sauce consistency. Season sauce to taste with salt and pepper. Serve chicken with stuffing and sauce.

ROAST CHICKEN WITH BRIOCHE STUFFING

Steps:

• Starting from the neck end of the chicken, carefully run your finger under the skin to separate from the meat, leaving it attached in the center to the sternum. Do not tear the skin.
• Evenly pipe stuffing under the skin of the legs and breasts. Season inside of chicken with salt; place rosemary and garlic in cavity of bird. Prick lemon all over with the tines of a fork and add to cavity. Truss chicken and transfer to a refrigerator to chill at least 3 hours and up to 24 hours.
• Preheat oven to 400 degrees. Place chicken in a roasting pan and transfer to oven. Roast chicken until juices run clear, about 1 hour. Remove from oven and loosely cover with parchment paper-lined aluminum foil. Let stand 30 minutes before carving and serving.

ROAST CHICKEN WITH SKILLET STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
• Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
• Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
• Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.