Roast stuffed chicken is a culinary delight that combines succulent roasted poultry with a delectable stuffing. This dish represents a harmonious blend of tender chicken meat and a flavorful mixture of herbs, aromatics, and grains. Perfect for festive occasions or hearty family dinners, a beautifully roasted stuffed chicken is bound to be the centerpiece of a memorable meal.

INGREDIENTS

For the Chicken:

• 1 whole chicken (about 4-5 pounds), giblets removed
• 2 tablespoons butter or olive oil
• Salt and freshly ground black pepper, to taste
• 1 lemon, quartered
• Fresh herbs (such as rosemary, thyme, or sage), for garnish

For the Stuffing:

• 2 cups bread cubes (day-old bread)
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 2 cloves garlic, minced
• 1/4 cup chopped fresh herbs (such as parsley, sage, and thyme)
• 1/4 cup chicken broth or stock
• 2 tablespoons butter
• Salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Stuffing:
   • In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté until the vegetables are softened and the onion becomes translucent.
   • Add the minced garlic and sauté for another minute until fragrant.
   • Stir in the bread cubes and chopped fresh herbs. Pour in the chicken broth or stock to moisten the stuffing mixture. Season with salt and black pepper to taste. Set the stuffing aside to cool slightly.
3. Prepare the Chicken:
   • Rinse the whole chicken under cold water and pat it dry with paper towels.
   • Gently loosen the skin of the chicken by carefully sliding your fingers between the skin and the meat, being careful not to tear the skin.
4. Stuff the Chicken:
   • Stuff the cavity of the chicken with the prepared stuffing. Avoid overpacking the cavity, as the stuffing will expand during roasting.
5. Truss the Chicken:
   • Truss the chicken by tying the legs together with kitchen twine and tucking the wings under the body. This helps the chicken cook evenly and maintain its shape.
6. Season and Roast:
   • Rub the outside of the chicken with butter or olive oil. Season the skin generously with salt and freshly ground black pepper.
   • Place the lemon quarters inside the cavity of the chicken.
   • Place the stuffed and trussed chicken on a roasting rack set inside a roasting pan.
7. Roasting Time:
   • Roast the stuffed chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the juices run clear.
8. Rest and Carve:
   • Once the chicken is done, remove it from the oven and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a juicier roast.
9. Serving:
   • Carve the roast stuffed chicken into slices and serve alongside your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

TIPS:

• Don’t Overstuff: Be cautious not to overstuff the chicken cavity, as the stuffing needs room to expand while cooking. Overstuffing can result in uneven cooking and prolonged roasting time.
• Use a Thermometer: A reliable meat thermometer is your best friend when roasting chicken. Insert it into the thickest part of the thigh without touching the bone. This ensures that your chicken is cooked to perfection and safe to eat.

Roasting a stuffed chicken is a culinary adventure that rewards with succulent flavors and tender meat. With attention to detail and these instructions and tips, your roast stuffed chicken will be a delicious masterpiece to savor and share.