Monday, September 10, 2012

Stuffed Roast Chicken with Gravy



Ingredients:


  • 4 lb Chicken, butter, salt and pepper.

  • Stuffing:
  • 1/4 cup finely chopped onions
  • 1/2 cup chopped celery
  • 1/3 cup butter
  • 4 cups bread cubes
  • 1/8 teaspoon pepper
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon ground sage
  • 1/4 to 1/2 teaspoon poultry seasoning
  • turkey or chicken broth

Preparation:

In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes. Add celery and bread cubes. Stir in egg and chicken broth to make dressing moist. Season with salt and pepper.
Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times. Internal temperature should register 175° when done. Let chicken stand for about 15 minutes before slicing.

for the gravy: 



  • 1/2 cup all-purpose flour
  • 1 cup water, or as needed
  • 1 (3 pound) roasted chicken (drippings from chicken)

Directions

  1. Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
  2. Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.

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