Best Sourdough Herb Stuffed Chicken Recipes

Roast Chicken with Sourdough Stuffing image

Provided by Martha Stewart

Time 1h30m

Number Of Ingredients 9

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)

Steps:

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.

Nutrition Facts : Calories 572 g, Fat 16 g, Fiber 1 g, Protein 86 g, SaturatedFat 6 g

Sourdough Bread Stuffing image

Provided by Dave Lieberman

Categories side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves

Steps:

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

Baked Chicken with Fresh Tomatoes and Basil Recipe - (4.4/5) image

Provided by ladygourmet

Number Of Ingredients 16

For the Tomato and Basil Topping:
10 - 12 chicken thighs - with skin and bone
1 cup of fresh basil - chopped
1 bulb of fresh garlic - chopped
2 large plum tomatoes - diced (not too small)
1 tablespoon of lemon juice
1/2 tsp. salt
1/2 tsp. black pepper
2 tablespoons of grated Parmesan cheese
3 tablespoons olive oil
Rub:
3/4 tsp. salt
3/4 tsp. black pepper
1 tsp. paprika
1 tsp. dried oregano
1 tsp. brown sugar

Steps:

Preheat Oven 350 degrees: Clean and pat dry the chicken thighs. Combine in a bowl all of the ingredients for the tomato and basil topping and set aside. Combine in a small bowl the rub and set aside. Place the chicken in a baking pan and rub the rub on each thigh. Top with the tomato and basil topping and place in the oven. Bake 50-55 minutes or until juices run clear.