Old Fashioned Stuffed Roast Chicken, Seasoned With Herbs And Spices Recipe

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Old Fashioned Stuffed Roast Chicken, seasoned with Herbs and spices

Lynnda Cloutier


Renny Darling

★★★★★ 1 vote


1 large roaster chicken, about 5 lbs.
1 pkg. herb seasoned stuffing mix, 12 oz
1 onion, finely chopped
1/2 cup celery, finely chopped
1/4 cup margarine, 1/2 stick
1/4 lb. mushrooms, thinly sliced
1 egg, beaten
3 t. chopped parsley
1 t. chicken seasoned stock base
1 t. poultry seasoning
salt and pepper to taste
3 cups chicken broth. use only enough to hold stuffing together


1Put stuffing mix in a large bowl. set aside. Sauté onion and celery in margarine
until soft. add the mushrooms. Sauté until mushrooms are tender. Add vegetables
to stuffing mix. Add remaining ingredients using only enough chicken broth to
hold the stuffing together. set aside. Baste entire chicken, inside and out with
basting mixture (recipe follows). Stuff and skewer chicken and baste again.
Roast in a 350 oven for about 2 hours, basting every 15 to 20 minutes. Remove
from oven, cut string and remove pins and string. Serve with hot biscuits and
gravy. Serves 8
Basting Mixture:
1/3 cup melted margarine
1/8 t. salt
1/8 t. pepper
1 1/2 t. paprika
3/4 t. garlic powder
3/4 t. onion powder

In a bowl, stir together all ingredients. To stuff and skewer chicken, put
stuffing loosely into neck and body of chicken. Pull neck skin over to back and
skewer it down. Skewer body opening with 2 to 3 poultry pins. Lace strings
around pins, back and forth. At the last turn, bring the string under the legs
and tie them together. Tuck wings under.
To make gravy: In a pan, place all the juice from the drippings from which all
the fat has been removed. Add 1 cup of chicken broth and simmer mixture for 5
minutes. This is not a heavy gravy, but light, fresh and more like a broth. It
can be thickened by stirring in 1 T. flour, but not recommended.
Source: Renny Darling

About this Recipe

Course/Dish: Chicken, Roasts