Stuffed Chicken
Good morning. Can you believe it is the end of August already? I don’t know where the time has gone.
I had a day off a couple of weeks ago, so I decided to make my most favorite meal, ever. A whole stuffed bird.
Thanksgiving has always been my favorite holiday. Not only because it has nothing to do with gift giving or getting, but family getting together for the whole day. Eating more food than you thought was possible, just to take a nap and do it again.
The traditional Thanksgiving meal of turkey, stuffing, greens and cranberry, in my mind, is the perfect combination. I will make it whenever I can.
Considering that we are a family of 3, not the usual 40, yes 40 or so family members, I make this with a whole chicken. I have shared in the past chicken and gluten free stuffing, and we have that often. But nothing beats the stuffing being cooked inside the chicken. Don’t you agree?
Stuffed Chicken
- 4-5 lb whole bird chicken
- 1 box gf stuffing, we used @Aleias
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 2-3 garlic cloves, minced
- 2 Tbsp olive oil
- 3 cups chicken stock
- 2 1/2 tsp seasoned salt mix, or to taste
- handful whole baby carrots and sliced onion to make rack for chicken
Preheat the oven to 350’F. Lay sliced onion and carrots in the bottom of a baking dish. Make the rack big enough to hold your chicken.
Saute chopped carrot and onion in olive oil. Once soft, add in garlic and seasoning packet from stuffing. Mix well.
Once you can smell the seasonings, add in 1 cup of chicken stock. Bring to a boil.
Using a large bowl, pour vegetable mixture over gluten free bread cubes. Mix very well, then let cool.
Clean chicken as needed. Fill cavity of chicken with cooled stuffing mixture. Lay the chicken on the onion and carrot rack. Season the chicken well with salt mix.
Spoon remaining stuffing mixture around the chicken. Place in oven uncovered. Cook 35 minutes.
At 35 minutes, rotate pan, and add in 1 cup of chicken stock to bottom of pan, making sure to keep the stuffing wet. Cook another 35 minutes.
Again rotate pan, add in remaining 1 cup chicken stock. Cook addition 20-40 minutes, until the chicken and stuffing inside the cavity is cooked through.
Remove from oven, cover with foil then a kitchen towel. Let bird rest 20 minutes before slicing.
Scoop out stuffing from cavity before carving chicken.
Enjoy!
I think if I was only allowed to eat one thing, this meal would have to be my choice.
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