Roasted Chicken with Stuffing is a traditional recipe. The aroma of a chicken baking in the oven is something that cannot be described. Both the chicken and the stuffing, of course, can be prepared in a variety of ways, but the stuffing in this recipe is about as close to your grandmother’s as you can get. Enjoy this dish as a nice Sunday dinner or a meal any time of the week. When cooking this dish consider using a meat thermometer for two reasons. The fist reason is that, for obvious health reasons, chicken must be cooked properly. The second reason is not to overcook the chicken or it will be too dry. The internal temperature of the chicken should be 85 degree C or 185 degrees F. Serve this up with your favorite vegetable and potato side dish. Of course, always remember your favorite wine, vegetables, and dinner rolls.
- 1 whole chicken dressed
- Butter or margarine
- 1 small onion chopped
- 1/2 tsp. thyme
- 1-2 tsp. sage
- 1 and 1/2 cups breadcrumbs
- salt and pepper to taste
- 1 beaten egg
- 1/2 cup milk
- 3 tbsp. butter
Melt butter in a skillet.
Saute onion until fragrant. Add in thyme, sage, and breadcrumbs. Stir in egg and milk over low heat until combined. Season with salt and pepper.
Spoon stuffing in the cavity of the chicken. Sew the cavity if you wish to secure.
Rub the chicken with butter on all sides. Sprinkle on more salt and pepper.
Place chicken on wire rack or roasting pan. Cook in preheated oven at 375 degrees F for at least 90 minutes or it reaches desired doneness.
Carve into serving pieces. Serve with potatoes.