roast chicken with stuffing, gravy, & bread sauce

Name: Roast Chicken with Stuffing, Gravy, & Bread Sauce
Prep time: 10 min
Cook time: 2 h 30 min
Yield: 4
Cuisine: American
Ingredients: ## CHICKEN; 1 5 to 6 pound whole chicken; 5 slice(s) bacon; salt, pepper, ground rosemary, ground thyme; 2 tablespoon(s) butter softened; 1 cup(s) chicken stock; ## STUFFING; 3 cup(s) fresh breadcrumbs; 1/4 cup(s) melted butter; 1 large shallot chopped; 2 clove(s) garlic minced; 3 tablespoon(s) fresh parsley; 1 tablespoon(s) ground sage; 1 lemon zested; salt and pepper; 2 egg yolks; ## BREAD SAUCE; 1 onion halved; 8 whole cloves; 1 bay leaf; 1 1/4 cup(s) milk; 2 cup(s) fresh bread crumbs; 2/3 cup(s) heavy cream; 1 teaspoon(s) ground thyme; 1/2 teaspoon(s) ground sage; 1 teaspoon(s) lemon juice; 1 tablespoon(s) butter; salt and pepper; ## FOR THE GRAVY; 2 tablespoon(s) drippings from pan

10 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Jan 15, 2021

Delicious and unique. Add fresh green salad for a complete dish

Rate

prep time 10 Min

cook time 2 Hr 30 Min

method Roast

yield 4 serving(s)

Ingredients

CHICKEN
1 5 to 6 pound whole chicken
5 slices bacon
salt, pepper, ground rosemary, ground thyme
2 tablespoons butter softened
1 cup chicken stock
STUFFING
3 cups fresh breadcrumbs
1/4 cup melted butter
1 large shallot chopped
2 cloves garlic minced
3 tablespoons fresh parsley
1 tablespoon ground sage
1 lemon zested
salt and pepper
2 egg yolks
BREAD SAUCE
1 onion halved
8 whole cloves
1 bay leaf
1 1/4 cups milk
2 cups fresh bread crumbs
2/3 cup heavy cream
1 teaspoon ground thyme
1/2 teaspoon ground sage
1 teaspoon lemon juice
1 tablespoon butter
salt and pepper
FOR THE GRAVY
2 tablespoons drippings from pan
2 tablespoons flour
1 1/2 cups chicken stock
salt and pepper
GARNISH
fresh chopped parsley for garnish

How To Make roast chicken with stuffing, gravy, & bread sauce

Step 1

Mix the ingredients together for the stuffing. Set aside. Preheat oven 400 degrees. Rinse the chicken and pat dry. Add the stuffing to the cavity of the chicken. Tie the legs together. Place the chicken breast side up in roasting pan. Rub the chicken with the butter. Season with the salt, pepper, rosemary, and thyme. Wrap the bacon over the chicken breast. Pour the chicken stock around the chicken. Roast in oven for 20 minutes per pound. If the bacon is getting too brown top with foil. Turn off oven and let rest in oven for 30 minutes.

Step 2

To make the bread sauce. Stick the cloves into the onion slices. Place the milk in a saucepan and add the clove studded onion, and bay leaf. Bring to a boil. Remove from heat and let sit so the milk absorbs the flavor of the items. At least 30 minutes. Strain the milk. Place the milk back on the stove and add the cream and breadcrumbs. Bring to a boil and reduce heat and simmer 5 minutes. Stir in the lemon juice, thyme and sage. Whisk in the butter until melted. Taste and adjust for salt and pepper.
Step 3

Remove the chicken from the pan. Set on craving board. Remove the stuffing from the cavity. Strain the pan drippings and add 2 tbsp. to a saucepan. Whisk in the 2 tbsp of flour and cook 3 minutes. Slowly add in the chicken stock and whisk until thickened. Taste and adjust for salt and pepper
Step 4

Plate the bread sauce, then top with stuffing. Ladle the gravy over top. Top with Chicken and garnish with Parsley
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