Whole Stuffed Chicken

Roast Chicken
Stuffed Roast Chicken. Photo: Diana Rattray
  • 90 mins
  • Prep: 20 mins,
  • Cook: 70 mins
  • Yield: 4 Servings
Ratings (16)

Whole roast chicken stuffed with a bread crumb stuffing seasoned with thyme and parsley. The chicken is coated with some butter and seasonings and then roasted to perfection with the savory stuffing.

When roasting a stuffed chicken, there are some safety considerations. Always check the temperature in the center of the stuffing and don't store the stuffing in the chicken. Remove it to a shallow storage container and refrigerate it (and any leftovers) within 2 hours of cooking. See the tips and variations for more on stuffing safety.

What You'll Need

  • Chicken:
  • 1 roaster chicken (about 4 pounds)
  • 1 tablespoon butter (melted)
  • Kosher salt and freshly ground black pepper to taste
  • Optional: fresh herbs
  • Optional: 1 tablespoon of cold butter (cut into small pieces)
  • Stuffing:
  • 1/2 cup onion (chopped)
  • 1/4 cup butter
  • 1/2 teaspoon dried leaf thyme (crumbled)
  • 2 tablespoon fresh parsley (chopped) or 2 teaspoons dried parsley flakes
  • 2 cups soft bread crumbs
  • 1 egg (beaten)
  • 1/3 cup milk

How to Make It

  1. Heat the oven to 375 F (190 C/Gas 5). Line a roasting pan with foil and set a rack in the pan.
  2. Rub the chicken all over with about 1 tablespoon of melted butter. If you have some fresh herbs, tuck some under the skin along with small pieces of cold butter.
  3. In a skillet or saute pan over low heat, melt 1/4 cup butter; add the chopped onion and celery; cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender. Add thyme, parsley, and bread crumbs. Add about 1/4 cup of milk and stir to blend. Taste and season with salt and pepper before adding the egg. Stir in the beaten egg and enough additional milk to make the dressing moist. 
  1. Spoon the stuffing into loosely into the cavity of chicken; close by sewing with twine or cover the cavity with a piece of foil or heel of bread.  Place the chicken, breast side up, on the rack in the roasting pan.
  2. Roast in the preheated oven for about 60 to 70 minutes, basting several times. The internal temperature of the thickest part of the thigh and in the center of the stuffing must reach the minimum safe temperature of 165 (73.9 C).
  3. Let chicken stand for about 15 minutes before slicing.

Tips and Variations

  • Never remove the stuffing from the chicken before it has reached the safe temperature of 165 (73.9 C). The chicken must be cooked until the stuffing comes to that temperature even if the chicken tests registers 165 (73.9 C) or above.
  • Remove the stuffing to a serving bowl after the chicken has rested.
  • Store cooled leftovers in the refrigerator in shallow containers. 
  • Use leftovers within 3 to 4 days.
  • Reheat leftovers to at least 165 (73.9 C).
  • Replace the thyme with poultry seasoning, to taste.

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