Roast Chicken
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 large chicken (giblets removed)
- 4 cups day-old Corn Biscuit (broken into small pieces)
- ½ cup onions (chopped)
- ½ cup Celery (chopped)
- ½ cup carrots (chopped)
- ½ cup red peppers (chopped)
- 1 tsp fresh parsley (chopped)
- 1 tsp fresh rosemary (chopped)
- 1 tsp fresh thyme (chopped)
- 2 Tbsps olive oil
- freshly ground Black pepper (to taste)
- 1 tsp Old Bay seasoning
- 1 tsp salt
- fresh rosemary (for garnish)
- sliced Oranges (for garnish)
Preparation steps
1.
Preheat oven to 350 degrees F.
2.
Rinse the chicken, remove any excess fat, pat dry inside and out with a paper towel.
3.
Spread corn bread pieces on a baking sheet and toast in the oven for approximately 15 minutes.
4.
Combine onion, celery, carrot, red pepper, herbs, olive oil, pepper, and 1 teaspoon of Old Bay seasoning in a large bowl. When the cornbread has finished toasting - add the hot cornbread to the vegetable and herb mixture and gently stir.
5.
Place whole chicken in the bottom of a roasting pan with a cover. Stuff the cavity and the sides of the chicken with the stuffing (between the skin and the meat).
6.
Tie the legs together with kitchen twine to keep the stuffing contained.
7.
Drizzle the chicken with oil and rub over chicken, sprinkle with salt and pepper.
8.
Cover and roast at 350 degrees F for approximately 1 1/2 hours. Uncover, and insert thermometer close to the leg joint - internal temperature should be close to 180 degrees.
9.
Roast uncovered a little longer, until chicken is golden brown and thermometer reads 180 degrees.
10.
Chicken should rest for approximately 15 minutes before carving. Transfer to serving platter, remove stuffing from bird and spoon around chicken. Garnish with fresh rosemary and orange slices. Carve and serve
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