Recipes Ingredients Meat & Poultry Chicken Roast Chicken with Sourdough Stuffing 3.8 (20) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 28, 2021 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 30 mins Servings: 4 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. Ingredients 1 thick slice rustic sourdough bread, cut into ¾-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) Directions 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. Jonathan Lovekin Cook's Notes Stuffing and Tying1. Stuff the BirdFill the cavity with stuffing, but don't pack it in tightly.2. Tie the LegsUse kitchen twine to tie the legs together; a bow is easy to untie when the bird is done. Print