Entree: Ireland – Cork & Munster – Roast Chicken with Stuffing (Whole roasted chicken filled with a seasoned bread-and-herb stuffing typical of Munster)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 30 min

Ingredients

- 1 whole chicken, about 4.5 lb (2.0 kg)
- 4 tbsp (60 g) unsalted butter, softened
- 1 lemon, halved
- 1 tsp (6 g) salt, plus more for seasoning
- 1/2 tsp (2.5 g) ground black pepper
- 4 cups (200 g) day-old white bread cubes
- 2 tbsp (30 ml) olive oil or 2 tbsp (30 g) butter for sautéing
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 celery stalks, finely chopped, about 3 oz (85 g)
- 1 medium cooking apple, peeled and diced, about 6 oz (170 g)
- 2 tbsp (15 g) chopped fresh parsley
- 1 tbsp (3 g) fresh thyme leaves (or 1 tsp dried)
- 1 tsp (1 g) chopped fresh sage (or 1/2 tsp dried)
- 1/2 cup (120 ml) chicken stock, plus more if needed
- 1 large egg, beaten
- 4 slices bacon (optional, for laying over breast)

Instructions

1. Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels. Season cavity lightly with 1/2 tsp (3 g) salt and place lemon halves inside cavity.
2. Make the stuffing: heat 2 tbsp (30 ml) olive oil or butter in a skillet over medium heat. Sauté the chopped onion and celery until soft, 6–8 minutes. Add diced apple and cook 2–3 minutes more. Remove from heat.
3. In a large bowl combine bread cubes, sautéed vegetables, parsley, thyme, and sage. Add beaten egg and 1/2 cup (120 ml) chicken stock; mix until stuffing is moist but not soggy. Season with 1/2 tsp (3 g) salt and 1/4 tsp (1.25 g) pepper. Add more stock if needed.
4. Loosely fill the chicken cavity with stuffing (do not overpack). Truss the legs with kitchen twine and tuck wings under the bird. Rub the softened butter under the skin of the breast and over the skin; season the outside with remaining salt and pepper. If using, lay bacon strips over the breast.
5. Roast at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and roast until the thickest part of the thigh reaches 165°F (74°C), about 15–20 minutes per pound total roast time (approximately 70–90 more minutes for a 4.5 lb / 2.0 kg bird). If bacon is used, it will brown during the initial high-heat roast.
6. Remove chicken from oven and tent with foil. Let rest 15–20 minutes before carving so juices redistribute and stuffing firms. Spoon pan juices over carved portions and serve.