Tested till perfect Roast Chicken with Bacon Sage Stuffing

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2006

Recipe3 out of 5 based on 1 ratings.
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  • Portion size 4 (and leftovers for 4 more)


  • 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)
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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 Information Per each of 4 servings: about

cal 406 pro 42g total fat 19g sat. fat 5g
carb 16g fibre 1g chol 141mg sodium 457mg

% RDI:

calcium 4 iron 17 vit A 5 vit C 3
folate 16
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