Roast Chicken with Sourdough Stuffing

Name: Roast Chicken with Sourdough Stuffing
Prep time: 20 min
Total time: 90 min
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)

3.8

(20)

By

Martha Stewart Editors

Updated on January 28, 2021

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