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Skillet Roasted Chicken and Stuffing




Source of Recipe


Cook's Country via keyingredient.com


Recipe Introduction


This was very good. But the stuffing (actually dressing as it is not inside the chicken) part needs some work. To begin with, I think it makes sense since this chicken cooks on top of the moist vegetables, to let it sit uncovered in the fridge over night the night before roasting to get the skin good and dry. They say that a four-pound chicken feeds four people and that seems excessive. But the amount of bread called for doesn’t make a ton of dressing – I was lucky that I had a bag of some leftover dressing in the freezer that I added to it. I think I would probably use at least 9 oz. of bread. The doneness of the dressing was also an issue. Either I cut the cubes too big or the directions after removing the chicken were off because my bread cubes were harder than they should have been. And I’ve made some adjustment in the directions about when the chicken broth goes in. I’m going to try putting it in as soon as the chicken is removed from the pan and before the dressing is covered to set for 10 minutes and probably use a little more than called for. I will also cut the cubes of bread smaller. I ended up using dried sage and thyme because that’s what I had, and it was fine. Mike suggested adding a little poultry seasoning, which I’ll try next time. There will definitely be a next time – the flavor was wonderful, the chicken was moist, and the method was very easy – it just needs a little tweaking. PLEASE NOTE: this recipe doesn’t make any sauce or gravy. If you, like me, believe that it is impossible to eat roast chicken and dressing without gravy, you should make plans to provide some. I went rogue and tossed some canned turkey gravy, white wine, Better the Boullion, and chicken Bisto in a little saucepan and simmered on low while the chicken roasted and it was pretty good.


Recipe Link: https://www.keyingredient.com/recipes/2514445032/skillet-roasted-chicken-and-stuffing/

List of Ingredients




1 (4 pound) whole chicken, giblets discarded
6 tablespoons unsalted butter, divided
2 tablespoons minced minced fresh sage, divided (see my note)
2 tablespoons minced fresh thyme, divided (see my note)
Salt and pepper
2 onions, chopped fine [I used one large sweet onion]
2 celery ribs, minced [I used 2 shorter leafy ribs & 1 long regular rib]
7 ounces Italian bread, cut into 1/2-inch cubes, 6 cups, or more (see my note)
1/3 cup low-sodium chicken broth, or more (see my note)
Gravy/sauce, if desired (see my note)


Recipe



Place the lower oven rack to the lower-middle position and set oven to 375F. Dry the chicken well (or let it sit in the fridge uncovered overnight the night before as I suggest in my notes). Melt 4 T. of butter in a small bowl or coffee cup in the microwave and stir in 1 T. of the sage. 1 T. of the thyme, 1 t. salt, and 1/2 t. pepper. Brush the chicken with this mixture (separate the skin from the breast slightly and try to get some of the herb butter under the skin).

Melt the rest of the butter in a 12-inch skillet that you can put in the oven over medium heat. Sauté the onions, celery, 1/2 t. salt, and 1/2 t. pepper until the vegetables are softened and translucent. Add the remaining sage and thyme and cook another minute, or until fragrant. Remove from burner and put the chicken (breast side up), in the middle of the skillet on top of the vegetables. Place the bread cubes around the sides of the chicken.

Roast in the oven for about 1 hour (generally it takes 20 minutes per pound at 375F – but ovens (and chickens) vary, so use your instant read thermometer!!! The breasts should register 160F and the thighs 175F. Turn the skillet halfway around 30 minutes in.

Remove the skillet from the oven and carefully place the chicken on a plate and loosely tent with foil. Stir the bread and vegetables to mix well, cover tightly and let sit for 10 minutes. [This is the point where I will try adding the chicken broth next time instead of after the next step – I think there needs to be more liquid while it’s steaming.]

Add the broth [see above] and any juice that has collected on the plate under the chicken and mix well. Warm over low heat in the skillet, if needed to heat through. Take off the heat and cover while carving the chicken.

Serves 4-6.