Juicy Stuffed Roasted Whole Chicken
There is nothing like sitting down for dinner and having a beautifully stuffed roasted chicken that is perfectly seasoned and cooked flawlessly. Believe it or not, this is not hard to do and is a great weekly dinner option because it makes enough for leftovers for the whole family, especially if you buy a Halenda’s Meats jumbo chicken. Oh – and don’t forget to make gravy! We will have a step-by-step guide on making the easiest and most delicious gravy from chicken juices.
Our whole chickens are Ontario chickens that are tender and fresh and so versatile and are usually around 5-7 pounds! You can stop by your local Halenda’s Meats location to pick one up today.
Pro Tip: Sign up for our weekly e-flyer for exclusive sales for our e-flyer customers only! Our jumbo whole chickens are a hot sale item!
Preparing Your Roasted Chicken
- Wash it down with water and pat it down dry with paper towel.
- Next, to get a little added flavour, salt the cavity of your chicken.
- Slice tiny butter slits in the skin of the chicken. Do this on all sides.
- Then, add tiny knobs of butter under each slit. This will make the chicken extra juicy!
- Season your whole chicken with salt and pepper.
How To Cook Your Roasted Chicken
The last thing you want to do is overcook your chicken, no one likes dry chicken. But, don’t worry, that won’t happen to you!
- Preheat your oven to 350 degrees F. To get a perfectly cooked chicken, it should reach an internal temperature of 165 degrees F.
- A 6-pound chicken will generally be cooked in around 2 hours – but it is best to use a thermometer to make sure you get the perfect temperature.
- Make sure you cook your chicken on a roasting rack so it releases its juices to make a delicious gravy after it’s cooked.
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Juicy Stuffed Roasted Whole Chicken
Ingredients
- 1 Halenda's Meats Jumbo Chicken
- 3/4 Loaf White Bread
- 1 Celery Stock
- 1 Large Onion
- 1 Stick of Butter or 120 ML
- 2 Tbsp Poultry Seasoning
- 2 Tbsp Sage
- Salt & Pepper to taste
- 1/2 Cup Small Cubes of Butter
Chicken Gravy
- 3 Tbsp All Purpose Flour
- 1/2 Cups Water
- Chicken Drippings
- Salt & Pepper to taste
Instructions
- Start by washing down your chicken on the inside and out with water. Then pat try with a paper towel.
- Next, generously salt the cavity of your chicken.
- Cut small slits into the skin of the chicken, we call these butter slits. Do this all around your chicken.
- Cut tiny cubes of butter and insert them into the butter slits. This allows for the chicken to get extra juicy.
- Season your chicken with salt and pepper all over.
Stuffing
- In a pan on medium/high heat, add your butter, celery, onions and salt and pepper. Cook until it begins to simmer and the butter is fully melted.
- Cut up 3/4 loaf of white bread into a bowl. You want the bread to be the size of dice.
- Mix in poultry seasoning, sage and salt and pepper and mix well.
- Add in your stuffing mixture to your seasoned bread and mix well.
Preparing Your Chicken
- Now it's the fun part, stuff your chicken on both sides. Don't be afraid to really stuff it in there! Once you have added your stuffing, use toothpicks to close both ends of the chicken so the stuffing doesn't fall out.
- Bake in the oven at 350 degrees F until your chicken reaches 165 degrees F. For a 6-pound chicken, it should take approximately 2 hours.
Gravy
- Add 3 tablespoons of all-purpose flour to a pan over medium heat.
- Add in 1/2 cup of water and all your leftover chicken drippings.
- Mix well and stir constantly until thick and creamy.
- Season with salt and pepper.
