Saturday, February 5, 2011

Inside-Out Stuffed Chicken

The Great Cooking Magazine Challenge

I got hit with the challenge bug. Suzy from Kitchen Bouquet threw out a challenge and I answered with this really delicious roast chicken. Stop by Suzy's Kitchen Bouquet to join her Great Cooking Magazine Challenge on Sunday, February 6th to take her up on the challenge!


After reading the first reviews on the Martha Stewart site, and listening to my friend, Bubbe, I changed up the directions a little bit. Bubbe thought cooking the chicken for a while BEFORE putting the stuffing might be a good idea, who needs all that fat sucked into the bread? And we thought maybe the bread would be too moist with all the juices. Not a bad idea, so I tried that, but almost dropped the hot chicken on the floor. Miraculous that I didn't! and after only thirty minutes of cooking it wasn't releasing any juices at that point anyway. But the stuffing did well with the shorter cooking time, so I'd do the same thing again. Maybe use a foil pan to roast the chicken to start. My three dogs would have been extremely happy if the chicken had reached the floor!

And then because I never have good results with a high heat, I lowered the temp. I know some folks do fine with high heat cooking, it just never works out for me. So I lowered the temp to 350 degrees F. Came out great! I also used a lot less butter, maybe four tablespoons and instead of onions, I sed two large shallots. Served with green beans, mashed potatoes and gravy, this was a really homey kind of meal!  A very big hit, even with Miss Picky!

If you click on this Martha Stewart link, you'll see the original recipe, along with some reviews! The recipe I have posted on here is my adapted recipe, which worked out really well for us! We absolutely loved it. Great stuffing, the sides that were exposed got crunchy, and the inside of the stuffing under the chicken was really moist! Came out perfect.

Thanks for a great challenge, Suzy, my magazine pile is getting smaller and smaller!
Until next month, LOL!

and just for my friend, Kathleen, of Cuisine Kathleen fame, I am serving this little chickie in a Revol White Chicken Roaster. I know how much she loves that Chicken Roaster!
 
I'm also joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!
 


 



Inside-Out "Stuffed" Roast Chicken
adapted by There's Always Thyme to Cook
Original source: From Martha Stewart Living, January 2011
Printable Recipe

4 tablespoons unsalted butter, softened
1 large onion, thinly sliced or 2 large shallots
3 celery stalks, chopped fine
3 garlic cloves, minced
Coarse salt and freshly ground pepper
1 pound cremini or white button mushrooms, sliced
6 cups day-old rustic-bread cut in 1-inch cubes (I used a fresh, crusty baguette!)
3/4 cup chicken stock
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh sage
1 whole chicken (about 4 1/2 pounds)
1 small lemon or clementine orange (poke holes in it with a fork)

Preheat oven to 350 degrees.


Place chicken in a roasting pan, breast side up, and tuck wings under. Put the lemon (or clementine) inside the cavity and tie legs together with kitchen twine. Pat chicken dry with paper towels. Stuff a tablespoon of butter under the skin on the breast. Season with salt and pepper. Roast uncovered for about 30-40 minutes.

While the chicken is roasting, melt 2 tablespoons butter in a large skillet over high heat. Cook onion, celery, and garlic until translucent, about 5 - 10 minutes. Season with salt. Add mushrooms and 1 tablespoon of butter to the onion mixture. Stir and cook for another ten minutes, until mushrooms soften. Stir in bread, stock, juice, and sage. Mix well so the bread absorbs the juices. Season to taste with salt and pepper. Stir, then put the stuffing mixture in the bottom of a roasting pan and place the chicken on top of the stuffing, the chicken will be hot, be careful transferring the chicken.

Continue to roast for about an hour and a half, more or less, until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reaches 165 degrees. Let rest for 10 minutes before serving.
 

40 comments:

  1. It looks good, I just love stuffing of any kind and hopefully it didn't get to much grease from the chicken. It's too bad you have to wash 2 roasters though. Looking forward to seeing what everyone makes for the challenge.

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  2. never tried stuffing chicken, mainly because i am not sure how to carve it heheh, looks delicious by the way

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  3. You can't go wrong with chicken, can you? Unfortunately stuffing is mainly used during Christmas and it is such a pitty because it gives meat a very nice and hearty flavor. I love your chicken and stuffing Carol!

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  4. That meal looks so great. Wish I could transport it here!

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  5. I saw that recipe and thought it looked really good! I have to flip through my magazines and come up with something to make:@)

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  6. These look mouthwatering delicious. Looking forward to giving them a try!

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  7. Dark meat, please! Yummy! Hehehe, I bet the three dogs would be happy, and thank goodness, you saved the hearty meal!

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  8. This meal calls my name in this cold weather. Nothing is better than inside-outside stuffed schiken! What a great healthy and yummy meal Carol.

    Have a great week ahead.

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  9. OMG, that plate of food screams of major comfort! I have roasted a chicken and then packed the stuffing around it, a time or two...chickens just aren't big enough to stuff, in my opinion.

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  10. I want to dive into that finished dish and begin eating! Is there anything better than a good roasted chicken and all the trimmings? I love the idea of a magazine challenge...I have cut out so many recipes from magazines over the years that I'll never live long enough to cook them all! :)

    Enjoy the Super Bowl tonight! Who are you rooting for?

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  11. That looks really crispy and sooo good! Nothing like a good roasted chicken with stuffing. Its not something I grew up with my Mom making but its definitely become one of my own comfort foods. Thanks so much friend for joining in on the challenge!

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  12. Yummy! Very often I find the stuffing tastes better than the chicken...so inside-out is actually more convenient ... I don't have to dig the stuffing out LOL

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  13. Thanks for the nice comments! Leftovers for lunch was equally as good!

    Pat, if it can't be the Jets, then I am rooting for the Steelers. But I do like Clay Matthews hair :)

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  14. That looks so delicious, Carol, almost like a Thanksgiving dinner! LOL on the Revol roaster :)

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  15. I don't dislike the roaster, just think any pan does as well. You don't need fancy equip to cook.
    I am glad Bunny thinks it is funny! :)
    Dinner looks delicious!

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  16. I sure wish I had some of this today! I haven't had roast chicken since I've moved. :)

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  17. Roasted chicken is on the menu for tomorrow nights dinner ~ I think I will give this recipe a try :)

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  18. It really looks and sounds delicious. Your photos have made it most appealing. I hope you have a great day. Blessings...Mary

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  19. Looks wonderful Carol! LOL on the roaster. I use mine all the time!

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  20. Love roasted chicken, plus I love my red Revol Roasting Rooster!!
    Had to laugh at the near mishap..but a whole chicken, I would have used the 3 second rule!!

    Great post..photos..and I WON'T even mention your spelling mishap..lol

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  21. Sounds wonderful and looks great. I really like the idea of using a clementine and I do believe I like your adjustments as well.

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  22. Oh everything here is a treat to my senses. Is it too late to pop in for dinner? Have a wonderful week!

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  23. That looks so good, I love roast chicken.

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  24. This looks great. I cook a roast stuffed chicken about once a week but European style - we don't put butter under the skin, we baste the chicken every 15 minutes after it's been in the oven for 45 mins. I'm going to try this inside out thing next weekend.

    Thanks for your kind words about Au. He's eating a little at a time so we're hoping he will be better soon.

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  25. You always make my mouth water! There's just nothing better than a delicious roasted chicken.

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  26. Oh my goodness. That looks so delicious! YUM! : ) What a great post.

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  27. I've never tried stuffing a chicken, it does all look delicious.

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  28. I think this is one I'll have to try when the weather cools down. Thanks for sharing, and thankyou also for coming to my blog and for your lovely comments.

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  29. Hi Carol! This recipe sounds so good! I usually only make dressing at Christmas. (I guess that's what we call it here in the South when it's in the pan and not in the bird.) A friend of mine used to make it all year 'round by cutting up her baked hen and putting it into the pan with the dressing and cooking them together...yummy! OK...so now I have to go dig out my dresssing recipe and start cooking! lol Happy week!...hugs...Debbie

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  30. Love this idea! What a wonderful way of enjoying your stuffing; it must really taste so good. Very anxious to try this original way of seving stuffed chicken.

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  31. What a scrumptious dinner, Carol. I haven't even had my first cup of coffee this morning but I'm ready to dive into that plate! There's nothing better than roast chicken and mashed potatoes.

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  32. We love roast chicken...with Thyme! It makes the whole house smell wonderful! Happy Monday, my friend! ♥

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  33. I would have dropped that chicken for certain! I love the way this turned out...maybe I can get my daughter to do the lifting?

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  34. Oh, this looks amazing! I think I have a chicken in the freezer. It's getting thawed tonight!

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  35. This is a great mosaic! I am hosting a Giveaway on my blog. I would love for you to stop by.hugs Anu

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  36. Well,I am certainly salivating over the pictures of this meal~ wow! So easy but yet so delish. You had me at mushrooms as I was perusing menu ingredients! Your photos are always so crisp and clean. Great job, Carol! ~ Sue

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