Roast Chicken with Bacon Sage Stuffing
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.
Servings: 4 (and leftovers for 4 more)
Ingredients:
| Nutritional Info | |
| Per each of 4 servings: about | - |
| cal | 406 |
| pro | 42 g |
| total fat | 19 g |
| sat. fat | 5 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 141 mg |
| sodium | 457 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 17% |
| vit A | 5% |
| vit C | 3% |
| folate | 16% |
-
4 slices lean bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) crumbled dried sage
1/2 tsp (2 mL) each dried oregano and pepper
1/4 tsp (1 mL) salt
8 cups (2 L) cubed day-old Italian or french bread
2/3 cup (150 mL) sodium-reduced chicken stock
2 tbsp (25 mL) chopped fresh italian parsley
2 chickens (4 lb/2 kg each)
Preparation:
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.
Source
Canadian Living Magazine: March 2006
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