05
Feb
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. Add the onion celery butter mix the rubbed sage garlic powder salt and pepper.
1 Tablespoon poultry seasoning.
Best roast chicken and stuffing recipe. 1 Perdue Oven Stuffer Whole Chicken with Giblets. 1 12 sticks of butter. 1 Tablespoon poultry seasoning.
1 Teaspoon black pepper. 6 sprigs fresh herbs such as thyme parsley rosemary and sage. 1 head garlic halved.
2-3 Cups chicken stock. Just before baking loosely stuff chicken. Place with breast side up on a rack in a shallow roasting pan.
Pour 12 cup broth around chicken. Bake uncovered at 325 for 2-12 to 3 hours or until a thermometer reads 180 for chicken and 165 for stuffing basting occasionally with pan juices. 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. Spoon any remaining stuffing into small baking dish. Cover and refrigerate until ready to bake.
Bake chicken 1 hour to 1 hour 20 min. Or until chicken is done basting occasionally and placing the remaining stuffing in the oven for the last 30 min. Of the chicken baking time.
No matter how you serve it roast chicken doesnt need a lot to turn it into a meal a simple side or two will do. From roasted potatoes to simple salads here are 30 side dishes to round out your roast chicken dinner. Fill the cavity of the chicken with the stuffing making sure you leave a little air between the stuffing and the top of the bird to allow the air to circulate.
If you have any stuffing left over. Add the onion celery butter mix the rubbed sage garlic powder salt and pepper. Stuff into the chicken or turkey.
Cooking the Stuffing Separately If you do decide to cook some or all of the stuffing separately bake it at 165 degrees C for about an hour or until the top is brown and crisp. In a large bowl combine the onion and celery mixture with the bread cubes salt poultry seasoning pepper and sage. Add the chicken broth until just moistened.
Start with 12 cup and add more if needed. Taste and adjust seasonings.