Roast chicken with stuffing and gravy recipe
A roast chicken is a most economical meal, as you will get more than
one meal out of a roast chicken. For two â€“ four people, a roast chicken
provides the first main meal, then sandwiches, and lastly, a casserole,
or soup, which can last for days afterward. So, for a 7 pound 7 dollar
chicken, you do get your money's worth. This recipe is for roast
chicken with stuffing and gravy.
What you will need:
* 7-8 pound roasting chicken
* 1 medium onion
* 1 stalk celery
* stuffing breadcrumbs
* 1/2 bay leaf
* salt and pepper
* large Dutch oven, or large baking dish
Recipe: roast chicken with homemade stuffing and gravy
Wash the chicken well, removing the giblets bag. Set the chicken on some paper towel. Rinse the giblets and fill a 2 qt. saucepan 2/3 of the way with water. Add 1/2 bay leaf, some ground pepper, and a little Kosher salt to the water. Bring the giblets to a boil and let simmer on low for about 20 minutes. Turn off and set aside.
Chop the celery and half the onion for the stuffing or dressing. Slice the other half of the onion in about five even slices. Place these onion slices under the roasting chicken in the Dutch oven. Like a little onion trivet.
In a bowl add 3 cups of breadcrumbs, Pepperidge Farm works, with the chopped onions and celery. Add some of the stock from the giblets to moisten the breadcrumbs. Add a couple of pads of butter to the mix. Then chop the chicken liver into tiny pieces and add to the dressing. Mix all this together until it is the consistency of thick oatmeal. You might need to add some more of the giblet stock. Stuff the chicken with a large spoon.
After the chicken is stuffed, rub with a little olive oil and salt and pepper, and place on top of the onion slices. Cover with the Dutch oven top or aluminum foil and bake the chicken on the middle rack at 350 degrees. After the chicken has roasted about an hour, add about a 1/2 to 3/4 cup of the stock or water to the roasting pan. Recover and continue cooking.
Chickens usually take about 15-20 minutes to the pound, so this one at 7 pounds should take about 2 hours. Just before the popper pops or you think the chicken is done, uncover, and let the top get brown. If you have a baster, use that to baste with the pan juices.
When the chicken is cooked, remove form the oven and slide onto a carving board or serving tray. With the leftover stock, or water, you can now make gravy, too.
Add 2 Tblspoons of flour to the Dutch oven pan. Mix with the onions and make a paste with no lumps. Turn the burner on and gradually add the stock or water, whisking at the same time, until the gravy is thick as you would like it. Salt and pepper, and add a few leaves of tarragon, rosemary, or thyme to the chicken gravy, if you like.