Roasted chicken with stuffing?!


Question: So I have in my freezer a whole fryer chicken I bought a few weeks ago. I want to make it Sunday because my parents are coming for dinner. Problem is I don't know exactly how to make it. I definitely want to stuff it. I have Pepperidge Farm Stuffing mix at home that I'd like to use.

Do I just stuff the chicken, rub it with olive oil and poultry seasoning and bake it at 350 degrees? I'm confused. And what are the best sides besides the stuffing?

Any suggestions would be awesome. I really want to go basic because I'm doing another dinner the previous night too so I don't want to be going crazy cooking both days.


Answers: So I have in my freezer a whole fryer chicken I bought a few weeks ago. I want to make it Sunday because my parents are coming for dinner. Problem is I don't know exactly how to make it. I definitely want to stuff it. I have Pepperidge Farm Stuffing mix at home that I'd like to use.

Do I just stuff the chicken, rub it with olive oil and poultry seasoning and bake it at 350 degrees? I'm confused. And what are the best sides besides the stuffing?

Any suggestions would be awesome. I really want to go basic because I'm doing another dinner the previous night too so I don't want to be going crazy cooking both days.

First Friday take the chicken out of the freezer and thaw it in a bowl in the refrigerator.

On Sunday, rinse off the chicken, remove the neck and giblets... put them in a small sauce pan and fill the pan with water... put on the stove at high heat...when it starts boiling, turn it down to low or simmer.

Either put the whole chicken in a roast pan, or cut it in half and then put it into a roast pan and bake at 350 degrees for about an hour... when you poke it with a fork and the liquid is clear and not red at all... it is done.. Take it out of the pan and let it sit. Add some of the giblet liquid to the bottom of roast pan and stir to get the drippings to add to your giblet pan... remove all the giblets and the neck from sauce pan.. bring liquid to a boil, add onion powder, garlic powder and poultry seasoning or sage. In a seperate small bowl, add cornstarch to a little water and stir until smooth....no lumps... Stir this into the giblet broth...stirring constantly.....until thickened.

While the chicken is baking... chop up an onion and some celery, and break up some bread slices. Saute' the onions and celery in butter and water. Make your boxed stuffing as instructions say... but just add it to the onion mixture. Add a little extra broken up bread.... This will make your stuffing be more homemade and give you enough for left overs.

Serve with peas, mashed potatoes and gravy. And some cranberry sauce.

Roast the chicken like you said and just make the boxed stuffing on the stove according to the package directions. You can make mashed potatoes as a side dish or better yet just throw sliced potatoes and carrots in the pan with the chicken and roast them along with the chicken to make things really easy for yourself. Add to that a nice garden salad and you will have a great tasting, easy to prepare dinner.

So, I would do the stuffing outside the bird. That will make cooking the bird easier; stuffing it will slow the process...and then you always have the worry of is the thing done inside or not...

So, instead of putting the stuffing in the bird, put a couple apple slices inside the cavity. Make the stuffing seperate. Get some asparagus...it's wonderful this time of year and people appreciate it. It's great if it is braised in a hot pan with garlic and then finished with a little balsamic vinegar. Have a fresh salad...that's a good meal.

HERE IS A SUGGESTION

Dip the whole chicken in melted butter. Sprinkle with garlic, salt and pepper. Then roll in finely crushed potato chips. Bake at 375 degrees for 1 hour in 9x13 inch pan. Tastes great! You can add any remaining butter and potato chips over chicken. Any flavor of chips taste great!





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