What should I add to a whole chicken (stuffed)?!
Answers: I am stuffing a whole chicken and roasting it. A special dinner guest will be here. Do you have any suggestions of what spices or other ingredient I can add to the chicken and/or stuffing?
Rub your chicken with olive oil. Put on a light amount of seasoned salt. Sprinkle chicken with garlic powder, Italian seasoning, onion powder, poultry seasoning, and a small amount of cinnamon.
Prepare your stuffing and add these same seasonings to it. Another good addition to stuffing are crushed chestnuts or walnuts.
Add some chicken broth to the bottom of the pan you are roasting it in, it Will add flavor and moisture to your chicken.
Good luck, your special guest will love your chicken.
I'd make a bread stuff. You can add sage (not too much) to the stuff, or apples, onion, bell peppers, celery. I like rosemary on my chicken. I also use a little ground cumin.
for added flavor stuff it with fresh herbs, or gloves of garlic, you can also do citrus fruit like lemons or oranges
Rub the chicken with butter or spray with Pam.
Rub in some lemon pepper and poulrty seasoning (sage) well into the skin.Roast as usual.
Make a mixture of 1/2 cube butter, 1 T minced garlic, and 2 T fines herbs or fresh thyme. Separate the skin from the meat on the breast and as much of the legs as possible and massage the butter into the meat. Brush the skin with olive oil and sprinkle with kosher salt, fresh ground pepper and sage.
Great Stuffing:
2 links hot Italian Turkey sausage, casings removed
1/4 chopped yellow onion
1/4 cup chopped celery
1/4 cup diced granny smith apple or 3 T raisins
1 egg, beaten
1 box Stouffers Cornbread stuffing
Saute sausage with onion and celery. Add apple and raisins. Mix egg into stuffing mix along with 1 1/2 cups boiling water or chicken broth. ADd sausage mixture and stir. Spoon into cavity of chicken and tie legs closed. Fasten wings under chicken. Place in baking dish. Add 1/2 cup white wine to bottom of pan, cover and bake at 350 degrees for 1 hour. Remove cover and baste with juices. Continue baking for 15 to 30 minutes longer, or until juices run clear.
My suggestion for you is to make the stuffing seperate and NOT in the chicken cavity. Your chicken will reach the correct cooked temp before your stuffing will. You will need to test the stuffing temp to make sure it's done and heated to over 190 - 200 degrees. When your stuffing reaches that temp, your chicken will be over cooked.
Therefore, it's better to cook the stuffing in a seperate caserole dish in the oven.
My boyfriend loves chicken, especially baked whole chicken. So I don't usually stuff it because there is bacteria that can get in there and can possibly make you sick so I wouldn't reccommend stuffing the bird,I find when you stuff it it gets a little soggy anyways so I always cook it in the oven in a baking dish and it gets this beautiful crunchy golden brown crust on top, it is to DIE for!!! So for my chicken I always want it to be moist so I rinse and clean it and then make a butter mixture. First I get a stick of butter and set it out at room temperature for a little while until it is soft, then I whip it with a fork so it is manageable and add some poultry seasoning,garlic,pepper and and a little oregano.Then I take this mixture and put some inside the cavity of the bird along with 2 bay leaves and a couple of cloves of garlic, the rest of it I take and lift the skin up and separate it from the meat where the breast of the bird is and rub it around in there ( I am always sure to leave a little bit to rub on the top after the foil comes off towards the end of cooking), my other secret to succulent mouth watering chicken is to put some chicken broth in the bottom of the pan I am cooking it in, and then covering it with some foil and popping it in to bake. You only need enough chicken broth to cover the bottom of the pan. Cook as you usually would only about 15 minutes before you need to take it out, take off the foil and put your remaining butter on top, also sprinkle a little kosher salt on top to form a golden flavorful skin. As for the stuffing here is my recipe, I used to only make it for Christmas and Thanksgiving for my boyfriend and I but I had some friends and family over and the tasted it this year and I get requests for me to make it almost once a month now!!! O.K. so you want to buy some stuffing croutons that are UNSEASONED, you'll need probably one bag, a can of chicken broth,1 stick of butter melted, 1 package of Jimmy Dean sausage (regular,the tube not the individual sausages), 5 pieces of celery chopped, 1 onion chopped, poultry seasoning, 1 egg whipped, salt, pepper, garlic.
Cook the sausage all the way through, put in a bowl and add the rest of the ingredients except for the chicken broth, mix with your HANDS the spoon for some reason doesn't mix throughly enough. Then add the chicken broth slowly, until the bread seems pretty soft, but you don't want it soggy. Then put in a baking dish and bake at 350 for about 30 minutes, or longer if it's not fully browned by this time, then enjoy!!! I PROMISE this is the BEST recipe ever for chicken and stuffing!!! Good Luck and Happy Feasting!
-Little Chef
Fast and Simple noncomplicated receipes. Stuffing, use bag of croutons mixed with box stove-top and if you want maybe mix in raisins, diced celery and sweet onions cooked separate from chicken. For roasted chicken, rub mixture butter, honey, teaspoon salt and 5-Spices. Coat the outside with butter/honey mixture and put in Roasting Bag the keep bird moist. About 10 minutes before done, split open bag and rebaste to give bird a golden color. Optional, make a turkey type gravey sauce in a stove top pot.
For all receipts, do a test cook/taste to see if you like it!
Chicken itself doesn't have a whole lot of flavor. Be sure to salt and pepper and some garlic pepper to the entire inside and outside (top and bottom) before roasting. Also, inside add lg onion pieces and about 4 - 4" celery stalks (discard before serving).
I do not recommend stuffing a bird, takes longer to roast and you can never tell exactly when it's done. Don't want to overcook the bird due to being tough.
Making stuffing on the side is just as good. If you need a recipe, go to: foodtv.com, great recipes for all occasions.