Easy Oven-Roasted Stuffed Chicken
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
6 portions
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Calories
782 kcal
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Course
Main Course
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Cuisine
Czech
Easy Oven-Roasted Stuffed Chicken
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Want to take your roast chicken to the next level? Put some tasty bread stuffing in there! I have an easy and foolproof recipe that will ensure your chicken is juicy and flavorful, and the drippings will serve as the foundation for a delectable gravy.
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Ingredients
For the chicken and gravy
- 5 pounds chicken
- 1 medium onion peeled, cut into wedges
- ⅓ stick unsalted butter
- ½ Tablespoon all-purpose flour
- 1 cup chicken broth lukewarm
- salt
For the bread stuffing
- 7 ounces white toast bread
- 3 ½ ounces cooked ham (or bacon slab)
- ¾ cup whole milk
- 3 eggs yolks and whites separately
- 2 handfuls flat-leaf parsley
- ½ teaspoon shredded nutmeg
- ¼ teaspoon ground black pepper
- 1 ½ teaspoons salt
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Instructions
- Clean 5 pounds chicken, rinse if necessary under running cold water, and pat dry with paper towels. Generously season with salt the skin and also the cavity of the chicken.
- Cut 7 ounces white toast bread into cubes about ½ inch (1.5 cm) thick. Do the same with 3 ½ ounces cooked ham, cut into small cubes. Rinse 2 handfuls flat-leaf parsley and let it drain. Use a chef's knife to chop the herb roughly.
- Prepare 3 eggs as follow: Separate the egg yolks from the whites and put the whites in a clean bowl. Add the egg yolks, 1 ½ teaspoons salt, ¼ teaspoon ground black pepper, and ½ teaspoon shredded nutmeg to ¾ cup whole milk. Using a hand whisk, beat until smooth.
- Put the bread cubes in a large bowl. Pour the mixture of milk, egg yolks and spices over them. Stir well and let the liquid soak in. Add parsley and ham. Stir until combined.
- Beat the egg whites with a pinch of salt until stiff. The quickest way is to use an electric hand mixer whisk. Gradually add the stiff egg whites to the stuffing, stirring gently by hand each time.
- Fill the cavity of the chicken with the prepared stuffing. Close the chicken skin between the legs with wooden toothpicks.
- Shape the leftover stuffing into small balls and gently squeeze out any excess liquid. Place in the roasting dish and bake in the oven together with the chicken.
- Peel 1 medium onion and cut it into thin wedges. Place them in the bottom of a baking dish, and put pieces of ⅓ stick unsalted butter on top. Pour in about half a cup of water.
- Place the stuffed chicken breast side down on a bed of onions and butter. Alongside the chicken, you can place the remaining stuffing, as I mentioneearlier.
- Preheat the oven to 350 °F (upper and lower heating). Place the chicken in the oven and roast for one hour.
- Baste the chicken with the juices as it cooks. If there is not enough liquid in the bottom of the roasting pan, add half a cup of water.
- After roasting for an hour, carefully flip the chicken breast side up. If your oven has a fan-forced function, this is the time to turn it on. If not, increase the temperature to 400 °F and continue cooking until the chicken skin turns golden brown. This will take about half an hour more.
- Transfer the roasted chicken, including the stuffing that has been cooked around it, to a container, cover it with foil, and let it rest.
- Pour the drippings from the baking dish into the pan. Be sure to scrape all the remnants from the bottom and add them to the pan as well.
- Heat the pan with the drippings over medium heat. Add ½ Tablespoon all-purpose flour, stirring constantly, until it sticks lightly to the bottom of the pan. This will take about a minute. Then set the pan aside and gradually pour in 1 cup chicken broth (lukewarm). Whisk well to break up any lumps.
- Return to the heat, reduce the temperature, and simmer gently for about 20 minutes. The sauce should thicken but still be liquid. If necessary, add a splash of water and stir.
- Place a sieve over a clean pot and pour the gravy into the sieve. Using a wooden spoon, stir and gently press the contents into the gravy, which will drip down into the pot. Discard the remaining onions in the sieve. Taste the sauce and, if necessary, season to taste.
Notes
- Makes 4-6 portions.
- SERVING: Carve the chicken into individual portions. I use either a high-quality chef's knife or poultry kitchen shears to cut the chicken.
- Start by pouring about a quarter cup of the gravy onto the plate. Next, arrange a piece of stuffed chicken along with any extra baked stuffing. Complete the meal by adding the side dish and serve.
- SIDE DISHES: For a light version of the dish, quickly whip up a vegetable salad, blanched vegetables such as broccoli or carrots, or grilled vegetables.
- As this is a Czech recipe, I'll reveal the most popular Czech side dish for roast chicken: it's mashed or boiled potatoes. If you serve potatoes with the chicken, pour the gravy over them as the last step.
- Store leftover stuffed chicken in the refrigerator and use it within three days. Reheat in the microwave or on a frying pan.
Nutrition Information
Show Details
Calories
782kcal
(39%)
Carbohydrates
22g
(7%)
Protein
58g
(116%)
Fat
50g
(77%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
10g
Monounsaturated Fat
19g
Trans Fat
0.5g
Cholesterol
305mg
(102%)
Sodium
1338mg
(56%)
Potassium
697mg
(20%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
799IU
(16%)
Vitamin C
11mg
(12%)
Calcium
129mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6portions
Amount Per Serving
Calories 782 kcal
% Daily Value*
| Calories | 782kcal | 39% |
| Carbohydrates | 22g | 7% |
| Protein | 58g | 116% |
| Fat | 50g | 77% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 305mg | 102% |
| Sodium | 1338mg | 56% |
| Potassium | 697mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 799IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 129mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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