Old Fashioned Stuffed Roast Chicken, seasoned with Herbs and spices

Old Fashioned Stuffed Roast Chicken, Seasoned With Herbs And Spices

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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

How to Make Old Fashioned Stuffed Roast Chicken, seasoned with Herbs and spices


  1. Put 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

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About Old Fashioned Stuffed Roast Chicken, seasoned with Herbs and spices

Course/Dish: Chicken Roasts

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