Monday, January 27, 2014

Stuffed Roast Chicken

Here in SW Ontario we have been snowed in.  The weather hasn't been fit for man/woman or beast. What better to have for dinner on a blustery chilly Sunday than this:

Stuffed Roast Chicken

       1 Whole Chicken
       1 1/2 Tbsp Butter/Margarine
       1 Tbsp Mt. Scio Savoury (Newfie Savoury)
       Salt & Pepper

Stuffing (for a 4 lb chicken):
      1 Cup Bread Crumbs
      3 Tsp Dried Mt. Scio Savoury or to taste
      4 Tbsp Vegetable Oil or Melted Butter
      1 Small Onion, chopped
      1/2 Tsp Salt


1. Preheat oven to 375*F and prepare the stuffing.
2. Saute the chopped onion in a small amount of butter.
3. Combine bread crumbs, savoury, vegetable oil, salt, and onions.
4. Loosely fill the cavity of the chicken.
5. Truss the cavity closed. To do this pull the excess skin of chicken to the opposite side and poke a skewer all the threw to the other side so both ends are exposed, repeat this 2 more times.  Remember: these things are intended to go threw meat & skin so be very careful!  Using butcher twine (or I save the cotton thread from potato bags) and starting at the bottom skewer crisscross the thread under each one until you've worked your way up.  If the legs are all willy nilly you can tie them in as well.  Tie the twine together - remember you're going to have to take this off so tying in a bow works nicely for easy removal.
6. Rub down the chicken with the butter and sprinkle the savoury, salt & pepper on top.
7. Roast for 20 minutes per pound. I usually cover the bird for the first half of the cooking time so the skin doesn't brown too quickly and baste every 20 minutes or so.

Stay Sweet!