How To: Stuff and roast a chicken

Stuff and roast a chicken

Patti the Garden Girl uses her own free range chickens and home grown vegetables to make her Classic Traditional Baked Stuffed chicken

She uses the regular chicken stuffing but adds her own vegetables. The advantage of making your own stuffing is the option to add or omit vegetables according to your personal preferences. For her recipe she sautés onions and celery in a generous amount of butter and pours the sautéed mixture over her bowl of chicken stuffing and fresh, chopped vegetables.

She rubbed a light layer of Bell Seasoning all over the outside of the two chickens she has placed in a generous roasting pan. Meanwhile, she has preheated the oven to 350 degrees Fahrenheit.

Next she placed her stuffing mixture into each chicken's cavity, being careful not to stuff too full.

She places peeled and quartered potatoes and other cut up vegetables around the chicken inside the pan.

She says to cook the chicken slowly at 350 degrees uncovered for about 15 minutes per pound. When the chicken is almost ready, raise the temperature to 425 degrees for a few more minutes until the chicken is nicely browned on the outside.

She used a baster to get all the juices out of the pan to use in gravies and sauces.

Her website gives more details on preparation of this recipe.

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