Stuffed and Roasted Chicken
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1roasting chicken, 3 to 4 pounds (see note)
- 1teaspoon coarse salt, or to taste
- 7slices day-old bread
- 8tablespoons unsalted butter, approximately
- ¼cup (packed) fresh sage leaves, stems removed
- 12 to 14fresh shucked oysters
- ¼cup white wine
- 1tablespoon Worcestershire sauce
Nutritional analysis per serving (6 servings)
755 calories; 50 grams fat; 19 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 9 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 48 grams protein; 762 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- If roasting on the hearth, truss bird and place on spit, skewering to secure it. Place spit in reflector oven and set before fire. Every 15 minutes, give chicken a quarter turn. Cooking time will vary depending on the size of the bird; it can take as much as two hours on the hearth. It is done when leg juices run clear yellow when pierced with a fork.
Private Notes
Comments
I used this recipe for roasting but made my own stuffing. I used a 4-lb stuffed chicken, and even though I cut the time for at 450 degrees and for 350 degrees, it was still a bit overcooked. Next time I'd try 30 minutes at 450 and then after 10 mins. at 350, I'd check the internal temp.
I used this recipe for roasting but made my own stuffing. I used a 4-lb stuffed chicken, and even though I cut the time for at 450 degrees and for 350 degrees, it was still a bit overcooked. Next time I'd try 30 minutes at 450 and then after 10 mins. at 350, I'd check the internal temp.
Advertisement