Roast Chicken with Green Herb Stuffing

Name: Roast Chicken with Green Herb Stuffing
Prep time: 15 h 25 min
Cook time: 15 h 25 min
Total time: 15 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Canola oil, for oiling pan and chicken; 2 kgs chicken with giblets (2 pieces liver and 1 gizzard, well-trimmed); 79 milliliters chopped chives; 296 milliliters coarse breadcrumbs from a day-old country loaf, white or wheat; 1 Tbsp minced fresh sage; 3 cloves garlic, minced; 1 of Zest lemon; 85 grams fresh pork sausage; 8 Tbsps cold salted butter; 6 servings Fine sea salt and freshly ground black pepper; 355 milliliters chopped Swiss chard (about 1/2 bunch); 2 Tbsps white wine

Roast Chicken with Green Herb Stuffing requires about 15 hours and 25 minutes from start to finish. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 1074 calories, 66g of protein, and 86g of fat. Head to the store and pick up lemon zest, , chives, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Thanksgiving. It works well as a main course.

Instructions

Watch how to make this recipe.

Wash the chicken under cool running water and pat it dry with paper towels. Refrigerate, uncovered, for at least 12 hours and as long as 2 days.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Paper Towels

Preheat the oven to 425 degrees F. Oil a roasting or baking pan with canola oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Pan

Oven

Put the breadcrumbs in a medium bowl.

Ingredients you will need

Breadcrumbs

Equipment you will use

Bowl

Heat a large skillet over medium-high heat.

Equipment you will use

Frying Pan

Sprinkle the liver and gizzard with salt and pepper.

Ingredients you will need

Salt And Pepper

Liver

Add 1 tablespoon of the butter to the skillet and when it melts, add the giblets and cook quickly until browned on both sides, about 3 minutes.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Transfer them to a cutting board, chop finely and add to the breadcrumbs. Off of the heat, add the wine and scrape the bottom of the skillet to dislodge the brown bits; pour the liquid onto the breadcrumbs and mix.

Ingredients you will need

Breadcrumbs

Wine

Equipment you will use

Cutting Board

Frying Pan

Add the pork to the skillet and cook until browned, about 5 minutes; scrape the pork into the bowl with the bread mixture.

Ingredients you will need

Bread

Pork

Equipment you will use

Frying Pan

Bowl

Add 3 tablespoons of the butter, the onions and 1/4 teaspoon each salt and pepper to the skillet and cook over medium heat until the onions are soft and tender, 10 to 15 minutes.

Ingredients you will need

Salt And Pepper

Butter

Onion

Equipment you will use

Frying Pan

Add the sage and garlic and cook 1 minute longer.

Ingredients you will need

Garlic

Sage

Add the Swiss chard and cook until wilted. Scrape the mixture and all the buttery juices onto the breadcrumbs and mix to combine.

Ingredients you will need

Breadcrumbs

Swiss Chard

Add the chives and lemon zest and taste for seasoning, adding more salt and pepper if needed.

Ingredients you will need

Salt And Pepper

Lemon Zest

Seasoning

Chives

Loosen the skin over the chicken breasts. Insert the remaining 4 tablespoons cold butter under the skin of the chicken breasts, pushing down to disperse them. Rub the chicken all over with a thin film of canola oil.

Ingredients you will need

Chicken Breast

Canola Oil

Whole Chicken

Butter

Dry Seasoning Rub

Sprinkle the chicken heavily on all sides with 3/4 teaspoon each salt and pepper. Stuff the cavity with the bread mixture, and stuff the neck skin with any remaining stuffing. Set the bird in the oiled roasting pan.

Ingredients you will need

Salt And Pepper

Stuffing

Whole Chicken

Bread

Equipment you will use

Roasting Pan

Roast the chicken until the skin dries and the butter melts, about 15 minutes. Turn the heat down to 375 degrees F and continue to roast, basting the chicken once or twice with the fat that accumulates in the corners of the pan, until the thickest part of the thigh registers 170 degrees F on an instant-read thermometer, 45 to 55 minutes.

Ingredients you will need

Whole Chicken

Butter

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer the chicken to a large platter to rest for 5 to 10 minutes. Strain the pan juices into a bowl and skim off the fat.

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

Frying Pan

Pour 1/4 cup water into the roasting pan, set it on a burner on high heat and scrape up any stuck-on bits on the bottom with a rubber spatula. Return the defatted juices to the pan and simmer together for 3 to 5 minutes to make a thin, natural gravy. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Gravy

Water

Equipment you will use

Roasting Pan

Spatula

Carve the chicken on the platter. Slice the wings at the joint, twist to remove them and set them above the chicken.

Ingredients you will need

Whole Chicken

Chicken Wings

Cut the thighs at the joint, twist to remove them, slice them diagonally at the leg joint to separate them into thigh and drumstick and lay them on the platter. Carve thin slices from the breast meat and let them lay as they fall; pour a little gravy over the white meat, avoiding wetting the crispy skin of the thighs.

Ingredients you will need

Chicken Drumsticks