Stuffed and Roasted Chicken

By Nancy Harmon Jenkins

Updated August 12, 2015

Total Time
1 hour 30 minutes
Rating
4(22)
Comments
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Featured in: COOKS ON THE MAP - This Month: Susan McGowan, Deerfield, Mass.; Giving Thanks With Porridge and Oysters

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Ingredients

Yield:4 to 6 servings

  • 1 roasting chicken, 3 to 4 pounds (see note)

  • 1 teaspoon coarse salt, or to taste

  • 7 slices day-old bread

  • 8 tablespoons unsalted butter, approximately

  • ¼ cup (packed) fresh sage leaves, stems removed

  • 12 to 14 fresh shucked oysters

  • ¼ cup white wine

  • 1 tablespoon Worcestershire sauce

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

26 grams carbs; 322 milligrams cholesterol; 907 calories; 22 grams monosaturated fat; 11 grams polyunsaturated fat; 22 grams saturated fat; 61 grams fat; 4 grams fiber; 811 milligrams sodium; 60 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 450 degrees.

  2. Step 2

    Salt the cavity of the chicken. Using about half the butter, liberally butter each slice of bread and cover with sage leaves, pressing leaves into butter. Add one or two oysters to each slice, roll slices up and thrust into cavity, packing tightly.

  3. Step 3

    Truss the bird and place on a rack in a shallow roasting pan. Melt remaining butter in wine. Place bird in oven and cook 45 minutes, basting three times with butter and wine mixture. Reduce heat to 350 degrees and continue roasting an additional 15 minutes. Remove bird from oven and set aside to rest for 15 minutes or so before serving. Cooking time will vary depending on size of bird. Count on an hour or more. Chicken is done when leg juices run clear yellow when pierced with a fork.

  4. Step 4

    Collect juices in the roasting pan. Skim off excess fat. Just before serving, bring juices to a boil and add Worcestershire sauce. Serve the bird on a platter and pass juices separately in a gravy boat.

Tip

  • If roasting on the hearth, truss bird and place on spit, skewering to secure it. Place spit in reflector oven and set before fire. Every 15 minutes, give chicken a quarter turn. Cooking time will vary depending on the size of the bird; it can take as much as two hours on the hearth. It is done when leg juices run clear yellow when pierced with a fork.

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Ratings

4 out of 5
22 user ratings
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Comments

Audrey

I used this recipe for roasting but made my own stuffing. I used a 4-lb stuffed chicken, and even though I cut the time for at 450 degrees and for 350 degrees, it was still a bit overcooked. Next time I'd try 30 minutes at 450 and then after 10 mins. at 350, I'd check the internal temp.

Audrey

I used this recipe for roasting but made my own stuffing. I used a 4-lb stuffed chicken, and even though I cut the time for at 450 degrees and for 350 degrees, it was still a bit overcooked. Next time I'd try 30 minutes at 450 and then after 10 mins. at 350, I'd check the internal temp.

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