Roast Chicken with Bacon Sage Stuffing
This recipe makes 8 servings
|Per each of 4 servings: about||-|
|total fat||19 g|
|sat. fat||5 g|
- Portion size: 4 (and leftovers for 4 more)
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.
- 4 4slices lean bacon, chopped
- 1 1oniononions, chopped
- 2 2cloves garlic, minced
- 1 tsp 1tspcrumbled dried sage
- 1/2 tsp 1/2tspdried oregano
- 1/2 tsp 1/2tsppepper
- 1/4 tsp 1/4tspsalt
- 8 cups 8cupscubed day-old Italian bread or French bread
- 2/3 cup 2/3cupsodium-reduced chicken stock
- 2 tbsp 2tbspchopped fresh Italian parsley
- 2 2chickenchickens, (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.
Source : Canadian Living Magazine: March 2006