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Roast Chicken with Stuffing
Plat

Roast Chicken with Stuffing

2 h 45Pour 6Nutri-Score C€€
par @tori_and_nessa9 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • whole chicken (pat dry)Viandes1 morceau
  • butter (softened)Produits laitiers226 g
  • saltÉpices5 g
  • black pepperÉpices5 g
  • rosemaryÉpices5 g
  • sageÉpices5 g
  • garlic powderÉpices5 g
  • onion powderÉpices5 g
  • olive oilÉpicerie15 ml
  • chicken broth (for the roasting pan)Épicerie946 ml
  • StoveTop stuffing mix (one box)Épicerie1 morceau
  • butter (for the stuffing mix)Produits laitiers28 g
  • chicken broth (for the stuffing)Épicerie480 ml
  • onion (diced)Fruits et légumes1 morceau
  • carrots (diced)Fruits et légumes2 morceaux
  • celery stalks (diced)Fruits et légumes2 morceaux
  • butter (for sautéing the vegetables)Produits laitiers28 g
  • garlic (minced)Fruits et légumes2 morceaux
  • turkey or chicken gravyÉpicerie240 ml
  • cornbread (crumbled)Boulangerie200 g
  • salt (for the vegetables)Épices2 g
  • black pepper (for the vegetables)Épices2 g

par portion

Nutrition

612kcal

Glucides
35 g
Protéines
32 g
Lipides
38 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plat allant au four ×2
  • Poêle
  • Saladier

pas à pas

Préparation

  1. Prepare the seasoned butter

    • Mix the softened butter with the salt, pepper, rosemary, sage, garlic powder and onion powder.
    Étape 1

  2. Season the chicken

    • Place the whole chicken in a roasting pan and pat it completely dry.
    • Loosen the skin by working a hand under it, then spread the butter mixture inside and all over the top of the chicken.
    • Drizzle with olive oil and sprinkle more of each seasoning over the whole chicken.
    Étape 2

  3. Add the broth and roast

    • Pour the chicken broth into the bottom of the pan; add vegetables around the chicken if desired.
    • Bake at 425 °F, basting every 30 minutes, until the internal temperature reaches at least 165 °F.
    Étape 3

  4. Prepare the stuffing base

    • Prepare the stuffing mix using the chicken broth instead of water, with the butter.
    Étape 4

  5. Sauté the vegetables

    • Sauté the onion, carrot and celery in butter until softened, then season with salt and pepper.
    • Add the minced garlic and stir until fragrant.
    Étape 5

  6. Assemble and bake the stuffing

    • Mix the prepared stuffing, sautéed vegetables and cornbread together, then pour into an 8x8 pan.
    • Top with the gravy and bake at 350 °F until the top is crispy.
    Étape 6
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