Real Recipes From Real Home Cooks ®

cheesecloth chicken, white castle stuffing & gravy

Recipe by
barbara lentz
beulah, MI

Unique and very tasty. NOTE: For this recipe, you will need a large piece of cheesecloth that will cover the entire top of the chicken.

yield 4 serving(s)
prep time 15 Min
cook time 1 Hr 30 Min
method Roast

Ingredients For cheesecloth chicken, white castle stuffing & gravy

  • 1
    whole chicken
  • 1 1/2 c
    butter, softened
  • 2 Tbsp
    fresh sage, minced
  • 2 Tbsp
    fresh thyme
  • 2 Tbsp
    fresh rosemary, minced
  • salt and pepper
  • 2 c
    white wine
  • 10
    white castle burgers
  • 1 lg
    onion, chopped
  • 1 Tbsp
    ground sage
  • 2 tsp
    ground thyme
  • 2 tsp
  • 1 tsp
    black pepper
  • 1/4 c
    chicken stock, more or less to moisten the stuffing
  • chicken stock (enough when added to the strained pan drippings to make 3 cups)
  • 6 Tbsp

How To Make cheesecloth chicken, white castle stuffing & gravy

  • 1
    Place the chicken in a roasting pan breast side up. Mix 1/2 c butter with the sage, thyme, and rosemary.
  • 2
    Loosen the skin on the chicken breast and legs and rub the butter mixture under the skin and all over the chicken. Sprinkle with salt and pepper.
  • 3
    Place the remaining butter and the wine in a saucepan and cook until the butter is melted. Soak the cheesecloth in the mixture.
  • 4
    Make the stuffing. Remove the pickles from the burgers. Break up the burgers into small pieces. Mix in the onion, sage, thyme, salt and pepper. Stir in the chicken stock until the stuffing is moistened. Stuff the chicken with the stuffing. Wring out the cheesecloth and wrap the whole top of the chicken with the cheesecloth. Roast in a 325 degree F oven for about 1 hour. Keep the cheesecloth moistened with the wine mixture the whole time.
  • 5
    Remove the cheesecloth and roast another 1/2 hour to get some color on the chicken. Roast until internal temp reaches 165 degrees F.
  • 6
    Remove the chicken to a carving board to rest.
  • 7
    To make the gravy, strain the pan drippings through a fine mesh strainer. Add the juices to a saucepan. Whisk in the flour, then slowly add enough chicken stock to make about 3 cups. (I keep adding until a gravy consistency.) Taste and adjust for salt.
  • 8
    Remove the stuffing from the chicken and carve. Serve topped with the gravy,