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LOCATION: Recipes >> Poultry >> Roast Chicken 06

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serves 6-8

4-lb ready-to-cook roasting chicken

1 1/2 cups mashed cooked yams
3/4 cup melted butter (or margarine)
3 cups toasted bread crumbs
1 cup finely chopped onion
3/4 cup finely chopped celery
3/4 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried sage leaves
1/4 teaspoon pepper

2 tablespoons flour
1 1/2 cups canned chicken broth, undiluted
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon liquid gravy seasoning

Rinse chicken under cold water. Dry with paper towels.

Preheat oven to 350 degrees F.

Make stuffing: In large bowl, using a spoon or portable electric
mixer, beat yams with 1/4 cup butter (or margarine) until light
and fluffy.

Add rest of stuffing ingredients, except remaining butter, and toss
lightly with fork until thoroughly mixed.

Lightly fill neck and body cavities of chicken with stuffing. Do
not pack stuffing: bake any leftover stuffing mix in a shallow pan
along with chicken during last 30 minutes of roasting.

Truss chicken: Bring skin over neck opening and pin to back with
poultry pins. Close body cavity with poultry pins. Pin wings to
body; tie legs together with twine.

7) Place chicken, breast side up, on rack in shallow, open roasting
pan. Cover with cheesecloth dipped in 1/4 cup melted butter.
Roast uncovered for 2 1/2 hours at 350 degrees F.

8) Remove cheesecloth and brush bird with rest of melted butter.
Roast uncovered for another 50-60 minutes. Remove bird to warm
platter; remove pins and twine. Keep warm.

Make gravy: Pour fat drippings from roasting pan into bowl. Measure
2 tablespoons of drippings and return to roasting pan. Stir in
flour to make a smooth mixture.

Place roasting pan on top of stove over low heat and gradually stir
in canned chidken broth--stirring continuously until smooth and
mixture comes to a boil.

Add rest of gravy ingredients. Simmer for another minute or so,
stirring constantly.

Serve gravy hot, with chicken and stuffing.


Total roasting time for a 4-lb bird is usually about 3 1/2 hrs.

Because of risk of food poisoning, begin roasting bird immediately
after stuffing (ie, DO NOT stuff bird and keep it in the 'fridge
until roasting).

Instead of the cheesecloth, you can roast the bird (after smearing
with butter) in a covered roaster, then uncover it after 2 1/2
hours and a second application of melted butter.

Instead of the canned broth, you can use two chicken boullion cubes
to make 1 1/2 cups of broth. If you use boullion, omit the salt
in the recipe.

1 1/2 teaspoons of poultry seasoning may be used instead of fussing
with separate thyme, marjoram, and sage ingredients.

I usually use white pepper to make the stuffing.

If using an enamel roasting pan, the gravy can still be made in
the pan on top of the stove: use very low heat and wooden spoon
to stir to avoid damaging the enamel roaster.


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