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Stuffed Whole Chicken

Roasted Stuffed Whole Chicken Recipe

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken (4 to 5 lb, about 1.8 to 2.3 kg)
  • 6 cups cubed day-old bread
  • 4 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh thyme leaves
  • 1 large egg, beaten
  • ½ cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1½ tsp salt, divided
  • ¾ tsp black pepper, divided
  • Kitchen twine

Method
 

  1. Melt butter in a skillet over medium heat. Cook onion and celery until softened, about 5 minutes. Add garlic and cook 1 minute. Cool slightly, then toss with bread cubes, parsley, sage, thyme, egg, ½ cup broth, ½ tsp salt, and ¼ tsp pepper.
  2. Preheat oven to 375°F (190°C). Pat chicken dry. Loosely spoon stuffing into cavity. Truss legs together with twine and tuck wing tips behind back.
  3. Rub chicken with olive oil, then season with 1 tsp salt, ½ tsp pepper, and paprika.
  4. Roast on a rack breast-side up for about 90 minutes for a 5 lb bird, until thigh and stuffing both read 165°F on a thermometer. Tent with foil if skin browns too fast.
  5. Rest chicken on a cutting board for 15 minutes. Carve and serve with stuffing and pan drippings.

Notes

Use a meat thermometer to check the stuffing in the center of the cavity as well as the thigh; both must reach 165°F. The roast time varies by weight, so rely on temperature, not the clock. Letting the chicken sit at room temperature for 30 minutes before roasting helps it cook more evenly.