Entree: Ireland – Ulster / Northern Border – Roast Chicken with Stuffing (Roast whole chicken served with a savory herb-and-bread stuffing)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 40 min

Additional 15 min

Total 2 hrs 25 min

Ingredients

- 1 whole chicken, 4–5 lb (1.8–2.3 kg)
- 2 tbsp (30 ml) unsalted butter, softened
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 lemon, halved
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 medium onion, quartered — about 6 oz (170 g)
- 2 carrots, cut into chunks — about 6 oz (170 g)
- 2 celery stalks, cut into chunks — about 4 oz (115 g)
- 6 cups (240 g) day-old bread cubes (white or brown), torn into 1-inch pieces
- 4 tbsp (60 g) unsalted butter, melted
- 1 medium onion, finely chopped — about 6 oz (170 g)
- 2 celery stalks, finely chopped — about 4 oz (115 g)
- 2 cloves garlic, minced
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (4 g) fresh thyme leaves, chopped
- 1 tsp (2 g) fresh rosemary, finely chopped
- 1/2 tsp (2 g) dried sage or 1 tsp (1 g) fresh sage, chopped
- 3/4 cup (180 ml) low-sodium chicken stock, plus more if needed
- 1 large egg, beaten

Instructions

1. Preheat the oven to 375°F (190°C). Pat the chicken dry inside and out and rub the skin with 2 tbsp (30 ml) softened butter, then season the cavity and exterior with 1 tsp (5 g) sea salt and 1/2 tsp (1 g) black pepper.
2. In a skillet over medium heat, melt 4 tbsp (60 g) melted butter with 1 tbsp (15 ml) vegetable oil. Add the finely chopped onion, celery, and minced garlic and cook until softened, about 6–8 minutes. Remove from heat and stir in the bread cubes, parsley, thyme, rosemary, and sage. Add 3/4 cup (180 ml) chicken stock and the beaten egg, tossing to combine; the mixture should be moist but not soggy. Adjust seasoning.
3. Fill the chicken cavity loosely with stuffing (do not overpack). Tie the legs with kitchen twine and tuck the wing tips under the body. Place the quartered onion, carrots, and celery in a roasting pan and set the chicken on top. Add the lemon halves and whole herb sprigs to the pan for aromatics.
4. Roast the chicken for about 1 hour 20 minutes to 1 hour 40 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C) and the juices run clear. Baste once or twice with pan juices during roasting for extra color.
5. Remove the chicken from the oven and transfer to a cutting board; tent loosely with foil and rest for 15 minutes. If the stuffing was cooked inside the cavity, confirm it reaches 165°F (74°C); if not, spoon the stuffing into a baking dish and bake at 350°F (175°C) for 15–20 minutes until hot and lightly browned.
6. Carve the chicken, serve with the stuffing and roasted vegetables, and spoon pan juices over the meat. Adjust seasoning with salt and pepper and garnish with remaining fresh herbs if desired.