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Roast Chicken with Stuffing

   

Roast Chicken with Stuffing Recipe

Check Out: Easy Roast Chicken Recipe

I love Christmas as it’s the time when our supermarkets stock festive ingredients only during this season, such as stuffing mix (seasoned bread cubes) for making traditional stuffed roasted poultry. In this recipe, the combination of roasted chicken with cubed bread stuffing and potatoes looked and tasted deliciously rustic.

Printable Recipe
 Step-by-Step
Stuffing Mix Stuffing mix is essentially cubed bread with herbs and spices. You can use any brand.
Roast Chicken with Stuffing Recipe Prepare stuffing by melting some butter in a pan and cooking the celery and onions on low heat. Add chicken broth, bring to a simmer. Add stuffing mix, thyme and garlic, lightly coating the bread cubes with the broth. Allow to cool.
Roast Chicken with Stuffing Recipe Brush olive oil evenly all over the chicken. Season with salt rub, freshly cracked black pepper and garlic powder.
Roast Chicken with Stuffing Recipe Truss the chicken by tying the chicken thighs together with kitchen twine. Loosely fill (to allow room for the stuffing to expand during roasting) the cavity of the chicken with cooked stuffing mix.
Roast Chicken with Stuffing Recipe In a roasting tray, coat potatoes and carrots in olive oil (about 1 tbsp) and season with sea salt and black pepper. Arrange one layer on roasting tray. Add thyme, garlic cloves, bay leaves and lemon.
Roast Chicken with Stuffing Recipe Place chicken on a higher wire rack in the oven, with the roasted vegetables tray beneath it to catch the chicken juices. If you don’t have a wire rack you can prop the chicken on top of the vegetables in the tray. Roast chicken with vegetables tray beneath it in preheated oven of 220°C (428°F) for half hour.
Roast Chicken with Stuffing Recipe Take the chicken out and baste it with olive oil all over the chicken skin. Return chicken to the wire rack in oven and bake for another 20 minute at 220°C (428°F) and after that, baste chicken once more with olive oil.
Roast Chicken with Stuffing Recipe Add the remaining stuffing mix to the vegetables tray and mix well. Roast chicken and vegetables at 200°C (392°F) for 20 minutes, or until the chicken is cooked.
Roast Chicken with Stuffing Recipe Cover roasted chicken with aluminium foil and allow it to relax for at least 5 minutes or more before carving.
Roast Chicken with Stuffing Recipe Serve dinner plate with roast chicken, roasted stuffing and vegetables and not forgetting the crispy chicken skin.
                                           

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55 Responses to “Roast Chicken with Stuffing”

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  1. Anncoo — December 13, 2010 @ 12:11 am

    WOW! The chicken looks so nicely roasted and I love the stuffing. BTW what is the size of the chicken?

    Reply

    • wiffy replied: — December 13th, 2010 @ 11:14 pm

      this was one medium size … u know NTUC, the sakura brand ;)

      Reply

  2. Zhixin — December 13, 2010 @ 2:20 am

    Do you flip the chicken to bake again after 20mins and a new coat of olive oil?

    Reply

    • wiffy replied: — December 13th, 2010 @ 11:13 pm

      What do you mean by “flip”?

      after basting with olive oil, yes return to oven to bake.

      Reply

      • Zhixin replied: — December 15th, 2010 @ 6:37 am

        Oh i meant to turn the chicken upside down to roast the other side.

        • wiffy replied: — December 15th, 2010 @ 11:46 am

          oic! Nope I did not do so …

  3. tigerfish — December 13, 2010 @ 8:38 am

    I actually like the chestnut stuffing for the braised duck in some Teochew restaurants in Singapore.

    Reply

  4. Little Inbox — December 13, 2010 @ 9:16 am

    I can’t resist this delicious looking stuffed chicken. This is great for Christmas dinner!

    Reply

  5. peachkins — December 13, 2010 @ 9:57 am

    you always have the most delicious roasted chicken!!!

    Reply

  6. Tastes of Home (Jen) — December 13, 2010 @ 10:46 am

    YUMMY! As festive as this roasted chicken is, I can have this anytime hehe

    Reply

  7. Christine@Christine's Recipes — December 13, 2010 @ 1:52 pm

    Yum…roast chicken is our all-time favourite. Even in summer, we’d crave it, then pop one in oven. Enjoy the moist and juicy chicken meat together with delicious veggies. Your step-by-step pictures are very professional. Great job.

    Reply

  8. maameemoomoo — December 13, 2010 @ 2:12 pm

    Oooouuu!

    For a while i thought it was a turkey! Heeeee. Your chicken really XL size!

    Gorgeous roast ;)

    Reply

  9. emy@thehandiworks — December 13, 2010 @ 2:56 pm

    My galfriend taught me a tip you might wish to consider:

    – make slits just under the skin (I do that from the bottom opening) and insert knobs of butter in between (you can use homemade garlic butter) and *rub*, focus mainly on the breast areas.

    That way, you can save the oil brushing mid-way and the meat will still be soft and tender.

    Reply

  10. Angie's Recipes — December 13, 2010 @ 10:11 pm

    A beautifully roasted stuffed bird. Thanks for the step by step instructions.

    Reply

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