Juicy Whole Roast Chicken With Herb Stuffing and Gravy (2024)

For the Chicken:

• 1 tablespoon unsalted butter, melted

• 1 tablespoon cold unsalted butter, cut into small pieces

• 1 (5-pound) whole chicken

• Fresh thyme, rosemary, and sage, optional

• Kosher salt, to taste

• Freshly ground black pepper, to taste

For the Stuffing:

• 2 ounces (1/4 cup) unsalted butter

• 1/2 cup coarsely chopped onion

• 1/2 cup coarsely chopped celery

  See Also

  Vegetarian Mushroom Stroganoff (One Pot) - Evergreen Kitchen

• 1/2 teaspoon dried thyme, or poultry seasoning, or to taste

• 2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried parsley

• 2 cups soft breadcrumbs

• 2/3 cup milk, divided

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 1 large egg, beaten

For the Pan Gravy:

• Drippings from the chicken

• 3 tablespoons all-purpose flour

• 1 1/2 to 2 cups chicken stock

• Salt, to taste

• Freshly ground black pepper, to taste

Prepare the Chicken

1. Gather the ingredients.

   

2. Position a rack in the center of the oven and heat to375 F. Line a roasting pan with foil and set a rack in the pan.

   

3. Using your fingers or a brush, rub the skin of the chicken with themelted butter. Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.

   

Prepare the Stuffing

1. Gather the ingredients.

   

2. Melt thebutter in a large skillet orsautépan over medium-low heat. Add the onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.

   

3. Add the dried thyme, parsley, and breadcrumbs. Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.

   

4. Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture.Remove from heat.

   

Stuff and Roast the Chicken

1. Loosely spoon the stuffinginto the cavity of the chicken. Close the cavity by securing loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.

   

2. Place the chicken, breast-side up, on the prepared rack in the roasting pan.

   

3. Roast, about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. The chicken is done when the internal temperature in the thickest part of the thigh, away from the bone reads 165 F. The stuffing needs to have the same temperature reading. Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.

   

Make the Pan Gravy

1. Gather the ingredients.

   

2. Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.

   

3. Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux. Cook on the stove, stirring, for two minutes.

   

4. Put the reserved drippings in a 2-cup measure and addenoughchicken stock until you have 2 full cups of liquid.

   

5. Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.

   

Recipe Tags:

• Gravy
• entree
• american
• birthdays