Roast Chicken with Sourdough Stuffing
Stuffing turns a standard roast chicken into something special. Tying the legs helps the bird cook evenly and keep its shape, so it looks gorgeous when you bring it to the table.
- 1 thick slice rustic sourdough bread, cut into 3/4-inch cubes (2 cups)
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 stalk celery, diced small
- 1 teaspoon dried thyme leaves or 2 teaspoons finely chopped fresh thyme
- 1/2 to 2/3 cup chicken broth
- Salt and pepper
- 1 chicken (about 5 pounds)
Stuffing and Tying
1. Stuff the Bird
Fill the cavity with stuffing, but don't pack it in tightly.
2. Tie the Legs
Use kitchen twine to tie the legs together; a bow is easy to untie when the bird is done.
Preheat oven to 450 degrees. Bake bread in a single layer until dry, 5 to 7 minutes. Transfer to a large bowl. In a medium skillet, melt butter over medium. Add onion, garlic, and celery, and cook, stirring occasionally, until translucent, about 5 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir into bread, then stir in enough broth to make mixture evenly moist but not wet. Season with salt and pepper.
Pat chicken dry. Season inside and out with salt and pepper. Stuff cavity, tie legs together, and tuck wings underneath. Roast chicken until an instant-read thermometer inserted into thickest part of the thigh registers 165 degrees, about 1 hour (tent exposed stuffing with foil if overbrowning). Let rest 10 minutes before serving.
SourceMartha Stewart Living, March 2013