Roast Chicken With Walnut-Herb Stuffing

Name: Roast Chicken With Walnut-Herb Stuffing
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 1 baguette, cut into 1 1/4-inch cubes (about 5 cups); 59 milliliters fresh parsley, roughly chopped; 2 teaspoons fresh thyme; 4 cloves garlic, smashed and roughly chopped; 6 servings Kosher salt and freshly ground pepper; 946 milliliters low-sodium chicken broth; 3 kilograms roasting chicken; 1 stick unsalted butter; 59 milliliters roughly chopped walnuts

Roast Chicken With Walnut-Herb Stuffing might be just the main course you are searching for. One portion of this dish contains around 65g of protein, 72g of fat, and a total of 1015 calories. This recipe serves 6. Head to the store and pick up walnuts, parsley, thyme, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Rinse the chicken and pat dry. Put on a large plate and refrigerate, uncovered, at least 4 hours or overnight to dry out the skin.

Ingredients you will need

Whole Chicken

Pat the chicken dry and season the cavity with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Put the chicken on a rack in a roasting pan, tucking the wings underneath. Preheat the oven to 450 degrees F.

Ingredients you will need

Whole Chicken

Chicken Wings

Equipment you will use

Roasting Pan

Oven

Cook the butter, garlic and walnuts in a small skillet over low heat until the butter is melted and the nuts are lightly toasted, 5 to 7 minutes.

Ingredients you will need

Walnuts

Butter

Garlic

Nuts

Equipment you will use

Frying Pan

Brush the chicken with 2 tablespoons of the garlic butter; transfer the remaining butter mixture (including the garlic and nuts) to a large bowl.

Ingredients you will need

Butter

Whole Chicken

Garlic

Nuts

Equipment you will use

Bowl

Add the parsley, thyme and bread and toss to coat. Fill the cavity of the chicken with about two-thirds of the stuffing. Tuck the remaining stuffing on the baking sheet underneath the chicken.

Ingredients you will need

Stuffing

Whole Chicken

Parsley

Bread

Thyme

Equipment you will use

Baking Sheet

Sprinkle the chicken with 2 teaspoons salt and 1/4 teaspoon pepper.

Ingredients you will need

Whole Chicken

Pepper

Salt

Transfer the roasting pan to the oven and roast until the stuffing is toasted, about 20 minutes.

Ingredients you will need

Stuffing

Equipment you will use

Roasting Pan

Oven

Add 2 cups chicken broth to the pan and roast 40 more minutes. Use a spoon to scoop the stuffing out of the chicken and transfer to the bottom of the roasting pan with the rest of the stuffing. Reduce the heat to 425 degrees F and continue roasting until an instant-read thermometer registers 165 degrees F, 30 to 40 minutes.

Ingredients you will need

Chicken Broth

Stuffing

Whole Chicken

Equipment you will use

Roasting Pan

Kitchen Thermometer

Transfer the chicken to a platter and let rest 15 minutes.

Ingredients you will need

Whole Chicken

Transfer the stuffing to a bowl.

Ingredients you will need

Stuffing

Equipment you will use

Bowl

Put the roasting pan on the stovetop over medium-high heat.

Equipment you will use

Roasting Pan

Stove

Add the remaining 2 cups broth to the pan and cook, scraping up any browned bits with a wooden spoon, until almost syrupy, 5 to 8 minutes. Return the stuffing to the pan to soak up the juices.

Ingredients you will need

Stuffing

Broth

Equipment you will use

Wooden Spoon