A traditional Sunday meal leads off Canadian Living's March 2006 issue "7-Day Survival Guide" featuring a week's worth of dinner ideas, as well as shopping lists and serving suggestions to save you the hassle of planning.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2006
- 4 lean bacon chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon crumbled dried sage
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 8 cups cubed day-old Italian bread
- 8 cups cubed day-old French bread
- 2/3 cups sodium-reduced chicken stock
- 2 tablespoons chopped fresh Italian parsley
- 2 chickens (4 lb/ kg each)
In skillet, fry bacon over medium-high heat until crisp, about 4 minutes. Transfer to paper towel-lined plate. Drain off fat in pan.
Fry onion, garlic, sage, oregano, pepper and pinch of the salt over medium heat, stirring occasionally, until onion is softened, about 6 minutes. Transfer to large bowl. Add bacon, bread, chicken stock and parsley; toss to combine. Set aside.
Remove giblets and neck from chickens if in cavities; pat dry inside and out. Stuff neck and body cavities with stuffing. Skewer neck cavities closed. Tie legs together with string; tuck wings under back. Place side by side, breast side up, on rack in roasting pan. Sprinkle with remaining salt.
Roast in 325°F (160°C) oven until meat thermometer inserted in thigh registers 185°F (85°C), about 2-1/2 hours. Transfer to cutting board and tent with foil; let stand for 20 minutes.
Remove stuffing from chickens. Carve or use poultry shears to cut 1 into sections and serve. Let remaining chicken cool for 10 minutes. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days.
Nutritional facts <b>Per each of 4 servings:</b> about
- Sodium 457 mg
- Protein 42 g
- Calories 406.0
- Total fat 19 g
- Cholesterol 141 mg
- Saturated fat 5 g
- Total carbohydrate 16 g
- Iron 17.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 3.0