Ultimate Roast Chicken with Savory Stuffing and Rich Gravy
This succulent roast chicken, infused with a delightful stuffing and paired with a luscious homemade gravy, is perfect for any beginner looking to impress. The chicken is roasted to a golden perfection, ensuring a juicy and tender meat experience. The stuffing, made with a combination of water chestnuts and onion, adds a delightful texture and flavor to the dish. Cap off your meal with a rich gravy, crafted from the giblets and drippings, to enhance the meal's savoriness. Ideal for family gatherings or special occasions, this recipe guarantees a memorable and satisfying dining experience.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
chicken flavor stuffing mix
1 (120 g) box (Unopened)
hot water
1 1/4 cups (Hot)
butter or margarine
2 tablespoons (Melted)
water chestnuts
1 (8 ounce) can (Drained and rough chopped)
onion
1 small (Chopped)
poultry seasoning
1 - 2 tablespoons (To taste)
whole chicken or turkey
1 (5 lb) (Fresh or frozen, thawed)
salt
To taste (None)
fresh ground pepper
To taste (None)
butter
1/4 cup (Softened)
aluminum foil
As needed (None)
chicken giblets
As per chicken (Removed from cavity)
water
As needed to cover (None)
salt and pepper for gravy
To taste (None)
poultry seasoning for gravy
1 teaspoon (None)
flour or cornstarch
3 - 4 tablespoons (None)
hot water for gravy
As needed to thin (None)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a medium bowl, mix the contents of the chicken flavor stuffing box, including both bread crumbs and seasoning envelopes.
3
Pour in the hot water and add the butter or margarine, stirring until well combined.
4
Fold in the chopped water chestnuts, onion, and poultry seasoning into the stuffing mixture, then set aside to cool slightly.
5
Remove the giblets from inside the chicken, rinse the chicken inside and out with cold water, and pat dry with a paper towel.
6
Season the cavity and the outside of the chicken generously with salt and freshly ground pepper.
7
Loosely pack the prepared stuffing into the main cavity of the chicken. If there's leftover stuffing, fill the neck cavity and fold the skin over to secure.
8
Use kitchen string to tie the ends of the chicken legs together, ensuring the stuffing remains inside.
9
Rub the softened butter all over the outer surface of the chicken, ensuring an even coating.
10
Wrap the chicken tightly with aluminum foil, creating a tent that does not touch the bird, and ensure the bottom is covered without being under the chicken.
11
Place the roaster on the middle rack and roast in the preheated oven for 15 minutes.
12
After 15 minutes, reduce the oven temperature to 350°F (175°C) and roast for approximately 2 hours.
13
Check the chicken after about 2 hours by carefully unwrapping the foil and poking the thigh with a fork; if the juices run clear, remove the foil to allow the skin to brown for an additional 30 minutes.
14
If the juices are not clear, return the foil and roast a little longer, checking periodically.
15
Once the chicken is beautifully browned, transfer it to a platter, cover loosely with foil, and let it rest.
16
To make giblet gravy, place any giblets and neck in a saucepan, cover with water, and season with salt, pepper, and poultry seasoning. Bring to a boil, reduce heat, and simmer for one hour.
17
After cooking, strain the giblet broth into a bowl, chop the giblets, and blend them with the reserved liquid until smooth.
18
In the chicken's roasting pan, collect the drippings, whisk them to loosen any browned bits, and pour in the blended giblet mixture.
19
Use a whisk to combine, placing the mixture in an oven set to 450°F to 500°F (230°C to 260°C) until bubbling (around 10 minutes). Adjust with hot water for desired consistency.
20
Whisk once more and serve in a gravy boat alongside the roast chicken.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the title of this recipe?
The recipe is for Ultimate Roast Chicken with Savory Stuffing and Rich Gravy.
Is this recipe suitable for beginners?
Yes, the description highlights that this dish is perfect for any beginner looking to impress.
What type of stuffing mix is required?
A 120g box of chicken flavor stuffing mix, including bread crumbs and seasoning envelopes, is used.
What texture-adding ingredient is included in the stuffing?
Drained and rough chopped water chestnuts are added to the stuffing for a delightful texture.
How should the oven be preheated?
The oven should be preheated to 400°F (200°C).
How do you prepare the stuffing mixture?
Mix the stuffing box contents with hot water and butter, then fold in water chestnuts, onion, and poultry seasoning.
What must be removed from the chicken before roasting?
The giblets must be removed from inside the chicken cavity before cleaning.
How is the chicken cleaned and prepped?
Rinse the chicken inside and out with cold water and pat it dry with a paper towel.
How should the stuffing be placed inside the chicken?
The stuffing should be loosely packed into the main cavity and the neck cavity.
What is the purpose of kitchen string in this recipe?
Kitchen string is used to tie the ends of the chicken legs together to ensure the stuffing remains inside.
What is rubbed on the outer surface of the chicken?
Softened butter is rubbed all over the outer surface for an even coating.
How is the chicken covered during the roasting process?
It is wrapped tightly with aluminum foil to create a tent that does not touch the bird.
What is the first roasting stage?
The chicken is roasted at 400°F for the first 15 minutes.
At what temperature is the chicken roasted for the longest duration?
After the initial 15 minutes, the temperature is reduced to 350°F (175°C) for approximately 2 hours.
How do you test if the chicken juices are clear?
Carefully unwrap the foil and poke the thigh with a fork to see if the juices run clear.
How do you brown the chicken skin?
Once the juices run clear, remove the foil and roast for an additional 30 minutes to allow the skin to brown.
What size chicken or turkey is recommended?
A 1 (5 lb) whole chicken or turkey, fresh or frozen and thawed, is recommended.
What seasonings are used for the bird's cavity?
The cavity and outside of the chicken are seasoned generously with salt and freshly ground pepper.
How do you make the giblet broth for the gravy?
Place giblets and neck in a saucepan, cover with water, season, and simmer for one hour.
What happens to the giblets after simmering?
They are strained, chopped, and blended with the reserved liquid until smooth.
How are the roasting pan drippings used?
Drippings are collected and whisked to loosen browned bits before being mixed with the blended giblet liquid.
What oven temperature is used to finish the gravy?
The gravy mixture is placed in an oven set to 450°F to 500°F (230°C to 260°C) until bubbling.
How long does the gravy take to bubble in the high-heat oven?
It takes around 10 minutes to bubble and thicken.
How can you adjust the gravy's consistency?
You can adjust the consistency by adding hot water as needed to thin it out.
Is flour used in this recipe?
Yes, 3 to 4 tablespoons of flour or cornstarch are listed for the gravy preparation.
What seasonings are added to the gravy?
Salt, pepper, and one teaspoon of poultry seasoning are used for the gravy.
Should the chicken rest after roasting?
Yes, once browned, transfer it to a platter, cover loosely with foil, and let it rest.
How is the gravy finally served?
Whisk once more and serve in a gravy boat alongside the roast chicken.
What type of onion is required?
One small chopped onion is added to the stuffing mixture.
What is the total ingredient count for this recipe?
There are 17 ingredients used in this recipe.