Roast Stuffed Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Simple/Easy Stuffed Roast Chicken With Gravy (For Beginners) image

This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.

Provided by Derf2440

Categories     Chicken

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 (120 g) box chicken flavor stuffing mix
1 1/4 cups hot water (hot tap water is ok)
2 tablespoons butter or 2 tablespoons margarine
1 (8 ounce) can water chestnuts, drained and rough chopped
1 small onion, chopped
1 -2 tablespoon poultry seasoning, to taste
1 (5 lb) chicken (fresh or frozen, thawed) or 1 (5 lb) turkey (fresh or frozen, thawed)
salt & fresh ground pepper, to taste
1/4 cup butter, softened
aluminum foil
chicken giblets
water, to cover
salt and pepper, to taste
1 teaspoon poultry seasoning
3 -4 tablespoons flour or 3 -4 tablespoons cornstarch
hot water, to thin if necessary

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



Roast Stuffed Chicken image

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

1-1/2 cups hot water
3 Tbsp. margarine or butter, cut up
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 whole chicken or capon (5 lb.)
1/4 tsp. dried thyme leaves or dried tarragon leaves

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



Whole Stuffed Chicken With Gravy image

This flavorful whole roasted chicken is stuffed with a savory bread dressing; easy to make, it's the perfect Sunday dinner.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h30m

Number Of Ingredients 22

For the Chicken:
1 (5-pound) whole chicken
1 tablespoon butter (melted)
1 tablespoon butter (cold; cut into small pieces)
Kosher salt (to taste)
Black pepper (to taste)
Optional: fresh thyme, rosemary, and sage
For the Stuffing:
1/4 cup butter
1/2 cup onion (chopped)
1/2 cup celery (chopped)
1/2 teaspoon dried thyme (or poultry seasoning to taste)
2 tablespoon fresh parsley (chopped, or 2 teaspoons dried parsley flakes)
2 cups soft breadcrumbs
2/3 cup milk (divided)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 egg (beaten)
For the Pan Gravy:
Drippings from the chicken
3 tablespoons flour
1 1/2 to 2 cups chicken stock

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

GREENS STUFFED ROASTED CHICKEN



Greens Stuffed Roasted Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h20m

Yield 1 chicken or 3 to 4 portions

Number Of Ingredients 9

2 teaspoons cayenne
2 teaspoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 cups raw mustard greens, shredded
1/2 cup thin sliced red onion
1/2 cup diced fresh peaches
1 whole fresh chicken (3 pounds average)
1/2 cup clarified butter

Steps:

  • For the seasoning: Combine the cayenne, paprika, salt and pepper in a bowl, mixing well.
  • For the chicken: Preheat the oven to 300 degrees F. In a bowl, mix the greens, onions, peaches, 1/4 cup butter and 1 tablespoon of the prepared seasoning, mixing well. Next, open the center cavity of the chicken and stuff it with seasoned greens/fruit mixture. Then drizzle the remaining 1/4 cup butter over the skin of the chicken. Dust with the remaining seasoning.
  • Roast the chicken for 50 minutes, and then remove from the oven. Raise the oven temperature to 450 degrees F, allow to heat for 10 minutes, and then place the bird back in the oven and finish until skin is crisp, 8 to 10 minutes. Remove the chicken from the oven and allow to rest for 5 minutes before cutting or carving.

HOLIDAY FRUIT STUFFED ROASTED CHICKEN



Holiday Fruit Stuffed Roasted Chicken image

This is a delicious and unique roasted chicken dish that is sure to impress any holiday gathering. It contains nuts, but they can be omitted.

Provided by Care2Adopt

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 2h40m

Yield 6

Number Of Ingredients 22

¼ cup coarsely chopped walnuts
1 (5 pound) whole chicken
salt and pepper, to taste
2 tablespoons Italian-style salad dressing
2 tablespoons butter, melted
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
½ teaspoon dried basil, or to taste
½ teaspoon dried thyme, or to taste
2 tablespoons butter
1 apple, cored and chopped
1 pear, cored and chopped
½ cup pineapple chunks, drained
½ cup cubed French bread
5 pitted prunes, chopped
1 cup seedless grapes, halved
2 tablespoons Italian-style salad dressing
2 tablespoons orange juice
1 tablespoon apple cider
1 teaspoon grated orange zest
1 tablespoon honey
1 teaspoon ground cinnamon

Steps:

  • Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
  • While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
  • Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
  • To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
  • Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
  • Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the 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.

Nutrition Facts : Calories 719.5 calories, Carbohydrate 30.2 g, Cholesterol 182.2 mg, Fat 42.7 g, Fiber 3.1 g, Protein 53.7 g, SaturatedFat 13.7 g, Sodium 431.1 mg, Sugar 19.9 g

JACQUES'S SAVORY-STUFFED ROAST CHICKEN



Jacques's Savory-Stuffed Roast Chicken image

Yield Makes 4 or 5 servings

Number Of Ingredients 11

1 chicken, 3 1/2 to 4 pounds
For the stuffing:
1 tablespoon unsalted butter
1 teaspoon virgin olive oil
1/2 cup minced shallots (4 or more large shallots)
4 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh savory
1/8 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon salt for sprinkling on the chicken
Butter or vegetable oil for the roasting pan

Steps:

  • Special equipment:
  • A small frying pan; a shallow- sided heavy aluminum or copper roasting pan or heavy cast-iron skillet, just large enough to hold the trussed chicken; a 1-quart glass measuring cup or deep bowl; cotton kitchen twine; a basting brush; a board or platter for resting and carving.
  • Preparing the herb stuffing:
  • Preheat oven to 425°F.
  • Heat the butter and olive oil in the frying pan over medium heat. When hot, add the shallots, parsley, savory, salt, and pepper, stirring well and tossing in the pan. Cook for about a minute, just until the shallots begin to soften. Scrape the mixture on a plate to cool.
  • Preparing the chicken:
  • Remove any lumps of fat from inside the cavity near the tail.
  • To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loosen the bone, pry it out at the top, and pull it down. Try to remove it whole-if it breaks, carefully wiggle out the pieces. Cut the wings at the "elbow" joint, leaving only the meaty section attached to the shoulder.
  • Place the chicken on its back. To loosen the breast skin, lift the neck flap and work your fingers between the skin and the flesh, taking care not to puncture the skin. Slide your fingers down the breast and to either side along the legs, especially the thighs.
  • Stand the chicken on its tail end in the measuring cup or bowl; hook the wing sections over the rim, to keep the bird upright. Hold the neck flap away from the breast and stuff the cooled herb mixture down between the skin and the flesh, pushing it gently to the sides and bottom. Lay the chicken on its back, tuck the neck flap underneath, and smooth the skin, to distribute the stuffing evenly over the entire breast.
  • Roasting the chicken:
  • Sprinkle 1/4 teaspoon salt all over the chicken. Grease the center of the roasting pan with a small amount of butter or a dash of oil to prevent sticking (or place a small piece of oiled parchment paper in pan bottom). Set the chicken on its side in the greased pan and place in the oven.
  • Roast for 25 minutes for a 3 1/2-pound chicken (3 or 4 minutes longer for a 4-pound bird), then turn the chicken onto its other side, grasping it with kitchen tongs or towels. The first side on which it rested will be deeply colored; be careful not to tear the skin when turning. Roast for another 25 to 28 minutes, depending on size, then turn the chicken breast-side up; baste with the pan juices. Roast for 10 minutes and baste once again during this final cooking. Test the chicken for doneness; return to the oven for a few minutes if necessary.
  • Remove the chicken to a cutting board; place it on one side or breast down, so the juices flow into the breast meat, and let rest for 15 minutes.
  • Final Steps:
  • Make the deglazing sauce in the roasting pan. Drizzle about half the pan sauce over the carved pieces and serve, passing the rest of the sauce.

STUFFING STUFFED CHICKEN BREASTS



Stuffing Stuffed Chicken Breasts image

I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter, divided
1 teaspoon reduced-sodium chicken bouillon granules
1/4 cup boiling water
3 cups soft bread crumbs
3 tablespoons fat-free milk
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

GARLIC-STUFFED ROASTED CHICKEN



Garlic-Stuffed Roasted Chicken image

In this classic roast chicken recipe, we've infused the rich flavor of roasted garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 4

3/4 cup Roasted Garlic
Coarse salt and ground pepper
1 whole chicken (3 1/2 to 4 pounds)
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 425. In a small bowl, roughly mash 3/4 cup Roasted Garlic with a fork. Season with salt and pepper.
  • Rinse chicken inside and out and pat dry. Gently slip your fingers between skin and meat of breast, thighs, and legs to loosen skin. Evenly spread mashed garlic under skin, starting with leg and thigh area and working your way back toward neck. Generously season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine.
  • Heat a 12-inch cast-iron skillet or roasting pan on high. Add oil, swirl to coat skillet, then add chicken. Cook 1 minute, then transfer skillet to oven. Roast chicken until skin is deep golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer should read 160 degrees when inserted in thickest part of a thigh, avoiding bone), 40 to 45 minutes. Let sit 10 minutes before carving.

Nutrition Facts : Calories 609 g, Fat 37 g, Protein 54 g

STUFFED & ROLLED ROAST CHICKEN



Stuffed & Rolled Roast Chicken image

We got this recipe from the West Australian Newspaper (with a couple of changes we made ourselves). It is stuffed roast chicken with a twist, you use a fully boned chicken and roll it up around the stuffing. Great for a picnic as you cook it the night before and have it cold. The original recipe requires a handful of mint and 2 roasted and peeled red capsicum, we don't like these so we took out the mint and substituted sundried tomatoes for the capsicum. If you want to put in the mint it goes in with the breadcrumb mixture.

Provided by The Normans

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 7/8 kg chicken, fully boned
150 g sourdough breadcrumbs
100 g kalamata olives, chopped
2 tablespoons sour cream
1 eggplant, sliced and grilled
100 g prosciutto, sliced
25 -50 g sun-dried tomatoes (Adjust to suit your taste)
200 g danish feta, crumbled
flat leaf parsley, roughly chopped
olive oil

Steps:

  • Preheat oven to 180degC. Place your boned chicken skin side down on a work surface.
  • In a bowl combine the crumbs, olives and sour cream.
  • Spread the eggplant slices evenly over the chicken and press the breadcrumb mixture on top.
  • Lay the prosciutto slices over the top, followed by the sundried tomato.
  • Form a log with the fetta and parsley and put it down the centre of the chicken.
  • Roll the chicken to form a big log (basically fold in half), tuck in the ends and secure with wooden skewers.
  • Tie the chicken with string to ensure the shape is even, brush with olive oil and place in a baking tray seam side down.
  • Bake for 1 hour, cool and place in the fridge.
  • Serve sliced on a platter.

Nutrition Facts : Calories 830.4, Fat 57.9, SaturatedFat 21, Cholesterol 261.1, Sodium 1112.1, Carbohydrate 13.9, Fiber 5.5, Sugar 7.1, Protein 62.6

BOILED, STUFFED AND ROASTED CHICKEN



Boiled, Stuffed and Roasted Chicken image

Boiling the chicken first produces a moist and succulent chicken.The stuffing is like having an extra meal out of the chicken! Experiment with your favourite spices. Imperial ounces are used for this. This recipe comes from A New book of Middle Eastern Food.

Provided by Angela Sara

Categories     Chicken Breast

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large roasting chicken
3 ounces butter
salt and pepper
1 lb beef or 1 lb lamb, minced
3 tablespoons olive oil
salt and black pepper
4 ounces blanched almonds, halved
2 ounces pine nuts
4 -5 ounces cooked rice
2 -3 ounces butter, for roasting

Steps:

  • Clean the chicken and place in a deep saucepan and cover with water.
  • Add salt, pepper and butter.
  • Bring to the boil skimming away any scum.
  • Simmer in the water for about 3/4 hr, or until nearly tender.
  • Allow to cool a little.
  • Stuffing.
  • Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper.
  • In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins.
  • Mix the meat, nuts and rice and taste for seasoning.
  • Stuff the chicken tightly with this mixture and secure with a skewer.
  • Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.

STUFFED AND ROASTED CHICKEN



Stuffed and Roasted Chicken image

Provided by Nancy Harmon Jenkins

Categories     dinner, roasts, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 roasting chicken, 3 to 4 pounds (see note)
1 teaspoon coarse salt, or to taste
7 slices day-old bread
8 tablespoons unsalted butter, approximately
1/4 cup (packed) fresh sage leaves, stems removed
12 to 14 fresh shucked oysters
1/4 cup white wine
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 450 degrees.
  • Salt the cavity of the chicken. Using about half the butter, liberally butter each slice of bread and cover with sage leaves, pressing leaves into butter. Add one or two oysters to each slice, roll slices up and thrust into cavity, packing tightly.
  • Truss the bird and place on a rack in a shallow roasting pan. Melt remaining butter in wine. Place bird in oven and cook 45 minutes, basting three times with butter and wine mixture. Reduce heat to 350 degrees and continue roasting an additional 15 minutes. Remove bird from oven and set aside to rest for 15 minutes or so before serving. Cooking time will vary depending on size of bird. Count on an hour or more. Chicken is done when leg juices run clear yellow when pierced with a fork.
  • Collect juices in the roasting pan. Skim off excess fat. Just before serving, bring juices to a boil and add Worcestershire sauce. Serve the bird on a platter and pass juices separately in a gravy boat.

Nutrition Facts : @context http, Calories 752, UnsaturatedFat 26 grams, Carbohydrate 26 grams, Fat 49 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 19 grams, Sodium 764 milligrams, Sugar 2 grams, TransFat 1 gram

ROAST CHICKEN ROLLED AND STUFFED



Roast Chicken Rolled and Stuffed image

Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite. Much easier as you would imagine. Ver impressive for guests. Add different ingredients for the stuffing e.g. roasted red peppers instead of the apricots....

Provided by English_Rose

Categories     Chicken Breast

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 13

4 ounces couscous
3/4 cup chicken stock, boiling
2 ounces butter
1 onion, finely chopped
1 garlic clove, crushed
4 ounces pine nuts
4 1/2 ounces dried apricots, roughly chopped
2 ounces parsley, roughly chopped
2 tablespoons mint leaves, roughly chopped
1 lemon
1 egg, beaten
6 boneless skinless chicken breasts
16 slices streaky bacon

Steps:

  • Put couscous in a large heatproof bowl, pour over stock, then cover with plastic wrap for 5 mins until liquid is absorbed.
  • Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside.
  • Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous.
  • Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
  • Using the back of a knife, stretch bacon slices to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle.
  • Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of plastic wrap. Use the base of a heavy pan to bash the chicken until about 1/2in thick.
  • Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)
  • Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.
  • Heat oven to 350°F Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter.
  • Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot).
  • Cool and wrap in fresh foil to transport if taking to a picnic.

Nutrition Facts : Calories 574.2, Fat 38.1, SaturatedFat 11.7, Cholesterol 124.5, Sodium 525.3, Carbohydrate 28, Fiber 3.6, Sugar 10.6, Protein 32

OVEN ROASTED STUFFED CHICKEN BREASTS



Oven Roasted Stuffed Chicken Breasts image

This recipe always impresses dinner guests! Chicken breasts are stuffed with a ricotta cheese and walnut mixture.

Provided by Julie1271

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 7

1 cup part skim milk ricotta cheese
¾ cup finely chopped walnuts
½ cup grated Parmesan cheese
½ cup dry bread crumbs
1 teaspoon dried oregano
6 boneless chicken breast halves, with skin
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
  • Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
  • Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 9 g, Cholesterol 65.2 mg, Fat 22.6 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 217.2 mg, Sugar 1 g

ROAST CHICKEN WITH SKILLET STUFFING



Roast Chicken with Skillet Stuffing image

Sliced French bread soaks up roast chicken juices to make delicious skillet stuffing. Perfect for chilly winter evenings. Since it only uses one pan, cleanup is a breeze.

Provided by Lux

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h5m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
¼ cup butter, divided
3 large onions, sliced
2 cups sliced celery
1 leek, sliced
2 teaspoons lemon zest
½ teaspoon dried thyme
1 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ cup chopped fresh flat-leaf parsley
1 whole chicken, rinsed and patted dry
kosher salt and ground black pepper to taste
½ loaf French bread, cut into 3/4-inch slices
¼ cup fresh lemon juice

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.

Nutrition Facts : Calories 756.7 calories, Carbohydrate 33.2 g, Cholesterol 190.6 mg, Fat 47.3 g, Fiber 3.3 g, Protein 48.3 g, SaturatedFat 15.5 g, Sodium 565.7 mg, Sugar 5.7 g

ROAST CHICKEN WITH SOURDOUGH STUFFING



Roast Chicken with Sourdough Stuffing image

Stuffing turns a standard roast chicken into something special. Tying the legs helps the bird cook evenly and keep its shape, so it looks gorgeous when you bring it to the table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 9

1 thick slice rustic sourdough bread, cut into 3/4-inch cubes (2 cups)
2 tablespoons unsalted butter
1 onion, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, diced small
1 teaspoon dried thyme leaves or 2 teaspoons finely chopped fresh thyme
1/2 to 2/3 cup chicken broth
Salt and pepper
1 chicken (about 5 pounds)

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.

Nutrition Facts : Calories 572 g, Fat 16 g, Fiber 1 g, Protein 86 g, SaturatedFat 6 g

More about "roast stuffed chicken recipes"

STUFFED ROAST CHICKEN | ROAST RECIPES | GORDON RAMSAY …
stuffed-roast-chicken-roast-recipes-gordon-ramsay image
2018-03-21 Rub the oil into the chicken skin. Pour the wine and about 200ml of water into a roasting tray and season. Add the chicken and the remaining …
From gordonramsayrestaurants.com
Servings 6
Total Time 2 hrs
Category Roasts


ROAST CHICKEN & STUFFING RECIPE WITH GRAVY | CANADIAN …
roast-chicken-stuffing-recipe-with-gravy-canadian image
Melt butter in a small saucepan. Stir in flour. Cook 3 to 4 min until lightly browned. Whisk in reserved juices or stock and milk. Bring to a boil. Cook approx 5 min until mixture thickens. Season with salt and pepper to taste. To serve, carve …
From dairyfarmersofcanada.ca


15 BEST STUFFED CHICKEN BREAST RECIPES | STUFFED CHICKEN BREAST …
2021-06-14 Get the Recipe: Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions Next Up Great Grilled Chicken Breast Recipes 17 Photos
From foodnetwork.com
Author By


ROASTED CHICKEN WITH STUFFING & GRAVY - PEPPERIDGE FARM
Insert a meat thermometer into the thickest part of the meat, not touching the bone. Roast at 325°F for 2 1/2 to 3 hours or until the drumstick moves easily and the center of the stuffing reaches 165°F, basting occasionally with the pan drippings. Let the chicken stand for 10 minutes before slicing. Heat the gravy in a 1-quart saucepan over ...
From pepperidgefarm.com


ROAST CHICKEN STUFFED WITH GARLIC AND ROSEMARY CREAM CHEESE
2014-10-26 Wash and completely dry the whole chicken. Using the handle of a wooden spoon, carefully insert it underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set aside. In a small mixing bowl, combine cream cheese, rosemary, chopped garlic, and ground pepper; mix until creamy and combined.
From diethood.com


HOW TO ROAST A 6 LB. STUFFED CHICKEN - LEAFTV
Cook Until Done. Generally speaking, a chicken without stuffing needs 15 minutes per pound, or 1 1/2 hours for a 6-pound bird. But you'll need to add about 30 more minutes for a stuffed chicken, bringing your total to 2 hours. You'll know for sure that the bird is done when its temperature reaches 165 degrees Fahrenheit when you insert an ...
From leaf.tv


ROAST STUFFED CHICKEN CROWN - THE ENGLISH KITCHEN
2014-01-31 Printable Recipe. A moist and delicious chicken breast crown roasted with stuffing beneath the skin and served with a tasty bread sauce on the side and gravy. Preheat the oven to 200*C/400*F/ gas mark 6. Melt the butter in a pan and cook …
From theenglishkitchen.co


STUFFED ROASTED CHICKEN WITH VEGETABLES - JAMIE GELLER
2012-09-20 Preheat oven to 400. Place a large frying pan over over heat. Add 1 tablespoon of oil. Add carrots, celery, onions, garlic and salt and pepper. Can do this in batches if needed. Allow vegetables to brown and caramelize then place in large Dutch oven. Sprinkle inside and out of chicken with salt and pepper and paprika.
From jamiegeller.com


10 BEST BAKED STUFFED BONELESS CHICKEN BREAST RECIPES
2022-04-30 salt, pepper, boneless chicken breasts, roasted red bell peppers and 6 more Cream Cheese Spinach Stuffed Chicken Breast Masala Herb olive oil, black pepper, cream, grated cheese, fresh spinach and 7 more
From yummly.com


100+ STUFFED CHICKEN BREAST RECIPES | ALLRECIPES
139. Chicken breasts stuffed with a mixture of sausage, mushrooms, onion, garlic and blue cheese dressing; coated with Creole seasoning, seared and baked. These are great with sweet cornbread and your favorite style of rice! By LOVERS84. Cream cheese chicken breast cut crosswise to show stuffing inside. Save.
From allrecipes.com


ROASTED STUFFED CHICKEN RECIPE | MYRECIPES
Tuck wings under, and tie legs together with string, if desired. Place hen, breast side up, on a rack in a roasting pan; brush with reserved broth mixture. Step 3. Bake at 375° for 2 hours or until a meat thermometer inserted into hen thigh registers 180° and stuffing registers 165°. Let stand 15 minutes before slicing.
From myrecipes.com


15 BEST STUFFED CHICKEN BREAST RECIPES | ALLRECIPES
This five-ingredient recipe is quick and easy to make. Chicken breasts are stuffed with goat cheese with a balsamic vinegar and shallot drizzle, and secured with toothpicks before being coated with extra balsamic. You can add vegetables to the stuffing if you like — such as sun-dried tomatoes and mushrooms. 11 of 16.
From allrecipes.com


9 STUFFED CHICKEN RECIPES - THE SPRUCE EATS
2021-02-21 Classic Chicken Cordon Bleu. Chicken cordon bleu can become a weeknight dinner with this easy recipe. Just stuff the chicken breasts with ham and Swiss cheese, cover them in breadcrumbs, and bake to perfection. The sauce consists of cream cheese and Dijon mustard. Serve over hot rice or noodles for a satisfying supper.
From thespruceeats.com


STUFFED CHICKEN BREAST RECIPES - FOOD NETWORK
2022-05-06 Ricotta, Spinach, and Ham Stuffed Chicken Breast Marsala with Pine Nut Pilaf. Recipe | Courtesy of Rachael Ray. Total Time: 45 minutes. 38 Reviews.
From foodnetwork.com


RECIPE ROAST STUFFED CHICKEN - GRACE FOODS
Clean chicken and wash in a solution of vinegar and water. Melt 4 tablespoons Grace Hello Margarine in a saucepan and add breadcrumbs, saute for 5 minutes. Add raisins, currants, nuts, sugar, and stock. Mix well, if mixture appears dry, add a little more stock. Mix salt and black pepper together and rub on chicken, both inside and outside.
From gracefoods.com


OUR BEST STUFFED CHICKEN BREAST RECIPES - TASTE OF HOME
2019-01-29 Leek and Herb Stuffed Chicken. You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. It makes great use of leeks, an aromatic that's uncommon on the dinner table, but easy to find. —Shirley Glaab, Hattiesburg, Mississippi. Go to Recipe.
From tasteofhome.com


ROASTED STUFFED CHICKEN - HOW TO COOK MEAT
2011-02-11 1‒2 cups chicken stock. Salt and pepper to taste. Fry the bacon, onion, garlic, and pear in the butter for 4 minutes on medium heat until soft. Deglaze pan with 1 cup chicken stock. Place bread cubes, almonds, and sage into a bowl and pour the pear mixture over it. Mix briefly and add more stock if the stuffing is dry.
From howtocookmeat.com


STUFFED CHICKEN ROAST | BETTER HOMES & GARDENS
Preheat oven to 400°F. In a large skillet cook sausage over medium heat until browned, stirring to break up pieces. Remove sausage from skillet with a slotted spoon, reserving drippings. Add butter to skillet. Add onion; cook and stir until tender, about 5 minutes.
From bhg.com


ROASTED BOURSIN STUFFED CHICKEN | METRO
Preheat oven to 400°F. Ensure chicken cavity is empty. Stuff it with Boursin Cuisine, cloves of garlic and twigs of dried thyme. If possible, tie chicken legs together to close up cavity and place chicken on a cooking plate. Elevate the bottom part of the chicken slightly by resting it on a fork pointing downwards.
From metro.ca


ROAST CHICKEN WITH SAGE AND ONION STUFFING RECIPE - BBC FOOD
Preheat the oven to 220C/200C Fan/Gas 6. For the stuffing, melt the butter in a frying pan over a low heat, add the onion and cook until soft and translucent. Put the onion in …
From bbc.co.uk


CHICKEN BREAST ROASTS WITH SAVOURY STUFFING | CHICKEN.CA
Preheat oven to 350°F (175°C). Melt butter in a saucepan over medium heat; add onion, celery and savory. Cook until tender. Remove from heat and stir in crumbs until well mixed. Stir in chicken broth. Stuffing should be moist enough to shape into 2 logs. Put chicken breasts between layers of wax paper and pound to about ½ inch (1 cm) thickness.
From chicken.ca


HOW TO ROAST A STUFFED CHICKEN IN A CONVECTION OVEN
The meat thermometer should read at least 165 degrees Fahrenheit. Remove the roasting pan from the convection oven and allow the juices to settle in the chicken by letting it rest for about 20 minutes. Transfer the stuffing by spooning it into a serving a serving bowl and transfer the chicken to a serving platter using tongs or a spatula.
From oureverydaylife.com


ROASTED CHICKEN BREAST STUFFED WITH PORK | METRO
In a frying pan, heat the oil. Sear the pork-stuffed chicken on all sides. Add the remaining ingredients. Cover and roast in the oven for 30 minutes. 4 Metro. 3 14 5 2. 1 Tbsp. (15 mL) olive oil 1 chicken breast roast stuffed with pork 1 onion, chopped 2 garlic cloves, chopped 1 cup (250 mL) reconstituted chicken broth 1 Tbsp. (15 mL) strong ...
From metro.ca


HOW TO MAKE STUFFED CHICKEN BREAST—PLUS 10 RECIPES TO GET YOU …
2022-05-11 French Onion Soup Stuffed Chicken Breasts. The best components of French onion soup make up this scrumptious filling for stuffed chicken breasts. Mix ½ cup caramelized onions, ½ cup shredded Gruyére, 2 tablespoons fresh thyme leaves, and 1 teaspoon balsamic vinegar in a small bowl; stuff the mixture into each pocket and cook the chicken accordingly.
From news.yahoo.com


STUFFED CROCK POT CHICKEN - RECIPES THAT CROCK!
2015-09-01 Wrap your chicken tightly with aluminum foil and put it in your crock pot. Make a packet from aluminum foil and place your extra stuffing in it, seal tight. Place your stuffing packet on top of your wrapped chicken. Cover and cook on low for 6-8 hours until a meat thermometer says the chicken is done. Unwrap your chicken and place in a broiler ...
From recipesthatcrock.com


STUFFED ROAST CHICKEN WITH CHORIZO || HUB VERSION …
STUFFED ROAST CHICKEN WITH CHORIZO || HUB VERSION ||#shortsStuffing roast chicken keeps it moist and delicious. If you're attempting this outside the UK - it...
From youtube.com


CLASSIC ROAST CHICKEN WITH BREAD AND BUTTER STUFFING
Melt the remaining butter in the frying pan. Mix melted butter and onion through the bread, add salt and herbs. Moisten the stuffing with the milk until it comes together into a mass. 2. Heat oven to 190C. Stuff the chicken with the stuffing and tie …
From goodfood.com.au


STUFFED CHICKEN RECIPES - JAMIE OLIVER
Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper. Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden.
From jamieoliver.com


BAKED STUFFED WHOLE CHICKEN RECIPE - MAGIC SKILLET
2020-07-29 Baste with butter or vegetable oil and season with salt, black pepper, and fresh thyme. Place in a roasting pan and bake in preheated oven until golden, for about 45 minutes. Meanwhile, in a large mixing bowl, combine remaining ingredients. Mix well. Pour mixture over baked chicken and cook for further 1 hour, basting often.
From magicskillet.com


HOLIDAY ROAST CHICKEN AND STUFFING | PERDUE®
Add enough chicken stock to make a very moist mixture. Mix well to combine. Transfer the mixture to a 9” x 11” baking dish. Bake in a 350°F oven for the last 45 minutes of chicken roasting time. Remove the chicken and stuffing from the oven. Let the chicken rest for 10 to 15 minutes before carving.
From perdue.com


STUFFED CHICKEN BREAST RECIPES | BBC GOOD FOOD
A star rating of 3.7 out of 5. 8 ratings. A one-pan supper with bacon-wrapped, succulent chicken breasts and a garlicky, mascarpone stuffing. This everyday recipe is 3 of your 5-a-day and rich in fibre, folate and vitamin C. See more Stuffed chicken breast recipes. Advertisement.
From bbcgoodfood.com


ROASTED RICE STUFFED WHOLE CHICKEN - GIVE RECIPE
2021-02-18 First, make the marinade. Combine all of the marinade ingredients and whisk well. Coat the whole chicken with marinade and place it in a tightly wrapped bowl or container to rest in the fridge for 3 hours. Second, make the rice stuffing. …
From giverecipe.com


Related Search