Best Roast Chicken Stuffing With Cranberries And Thyme Recipes

CRANBERRY-STUFFED CHICKEN

Steps:

• In a large skillet, saute the celery, onion and cranberries in 1/2 cup butter until tender. Stir in the garlic, croutons, cornbread stuffing and enough broth to moisten; set aside. , Place chicken with breast side up on a rack in a roasting pan. Combine salt, pepper, poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt remaining butter; brush over chicken. , Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for the stuffing, basting occasionally with pan juices. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving.

CELERY HERB STUFFING AND SAVORY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
• Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
• Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

ROAST CHICKEN STUFFING WITH CRANBERRIES AND THYME

Steps:

• If you only have fresh bread, take a few slices out about an hour before hand so it goes a bit dry and stale, and tear it into small pieces (this is WAY better than packet crumbs).
• Saute the onions and garlic with a little olive oil in a pan until translucent.
• Season with thyme, rosemary, salt and pepper.
• Add cranberries and stir through.
• Add chicken stock and allow to simmer for around 2-3 minutes, until it has reduced by about 1/3.
• Add the bread pieces and stir through, and remove from heat straight away.
• Make sure all ingredients are well combined and add a generous squeeze of lemon for that extra kick. Set aside to rest and cool while you get your chook ready before stuffing.
• Bon apetite.

CHICKEN WITH PARSLEY AND THYME STUFFING AND ROASTED POTATOES

Steps:

• For chicken:
• Melt 4 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until just beginning to soften, about 6 minutes. Remove from heat. Add breadcrumbs, parsley, thyme, lemon juice and lemon peel and stir gently to blend. Season stuffing generously with salt and pepper. Cool. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Pat chicken dry with paper towels. Spoon stuffing into cavity of chicken. Tie legs together to hold shape. Rub remaining 2 tablespoons butter over outside of chicken. Sprinkle chicken lightly with salt and pepper. Pour oil into heavy large roasting pan. Place chicken in pan. Arrange 6 bacon slices over chicken. Arrange potatoes around chicken.
• Roast chicken and potatoes 45 minutes. Reduce oven temperature to 375°F. Starting at 1 short end of each remaining bacon slice, roll up into cylinders. Secure with toothpicks. Arrange bacon rolls and sausages around chicken. Remove bacon slices from atop chicken; reserve for garnish. Continue roasting chicken until meat thermometer inserted into thickest part of thigh registers 180°F and potatoes are tender, about 45 minutes longer. Transfer chicken, potatoes, sausages and bacon rolls to platter. Tent chicken with aluminum foil to keep warm.
• For Gravy:
• Pour off all but 3 tablespoons drippings from roasting pan. Finely chop chicken liver. Add liver and onion to drippings in roasting pan and sauté over medium heat until onion begins to turn golden, about 3 minutes. Sprinkle with flour and stir 2 minutes. Gradually stir in wine and remaining 1 cup Chicken Giblet Stock. Simmer until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
• Garnish chicken with reserved bacon slices. Pass gravy and jelly separately.

THYME STUFFING

Steps:

• Cube bread a few days ahead and allow it to go stale.
• Combine all ingredients except bread cubes in frying pan.
• Saute slowly until vegetables are slightly transparent.
• Stir in bread cubes until all cubes are coated with butter and ingredients are evely mixed.
• Stuff into bird at both ends and skewer openings closed.