Roast Chicken w/Stuffing (quick & easy)

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, roast chicken w/stuffing (quick & easy). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Pepper bottom of bird and place in large foil lined pan. Place the onions, carrots, and fennel in a roasting pan. Spread around the bottom of the roasting pan and place the chicken on top. If the bird is not completely covered (except for the underside) Use a third piece to finish covering.

Roast Chicken w/Stuffing (quick & easy) is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Roast Chicken w/Stuffing (quick & easy) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook roast chicken w/stuffing (quick & easy) using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Roast Chicken w/Stuffing (quick & easy):
  1. Take 5-6 lb. whole Fryer
  2. Prepare Water
  3. Take Chicken Bullion cube
  4. Prepare Celery, sliced
  5. Make ready Butter
  6. Get Poultry seasoning or Sage
  7. Prepare Black pepper
  8. Make ready dry Bread stuffing cubes

Spread the skin of the chicken with a little extra butter and season well with salt. Serve the chicken with the stuffing and a crisp green salad. Place breast side up on a rack in a roasting pan. No matter how you serve it, roast chicken doesn't need a lot to turn it into a meal — a simple side or two will do.

Instructions to make Roast Chicken w/Stuffing (quick & easy):
  1. Wash chicken well, inside and out. Snip off wing tips. Pepper bottom of bird and place in large foil lined pan.
  2. Prepare stuffing in 4 cup glass measure. Add everything except dry bread. Microwave 3 minutes, stir. Add bread cubes, mix well, let stand 5 minutes.
  3. Stuff bird, pulling excess skin over stuffing. Spray with Pam. Sprinkle with salt & pepper.
  4. Bake in 350° oven for 1 1⁄2 hrs. No need to baste. Turn heat up to 375° during last 15 mins.
  5. Remove from oven, let stand 15 mins., transfer to large plate.
  6. Use drippings in pan to make gravy, if desired. Cook your vegetable/side.
  7. Remove stuffing to bowl. Slice meat into portions. Serve with vegs.

Place breast side up on a rack in a roasting pan. No matter how you serve it, roast chicken doesn't need a lot to turn it into a meal — a simple side or two will do. Cut between the leg & breast bone half way through cooking to allow heat into the bone area. Check the chicken after an hour. Season inside and out with salt and pepper.

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