Roast Chicken with Bacon Sage Stuffing

By The Canadian Living Test Kitchen

152 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 4 servings: about	-
cal	406406 cal
pro	42 g42g pro
total fat	19 g19g total fat
sat. fat	5 g5g sat. fat
carb	16 g16g carb
fibre	1 g1g fibre
chol	141 mg141mg chol
sodium	457 mg457mg sodium
% RDI:	-
calcium	44 calcium
iron	1717 iron
vit A	55 vit A
vit C	33 vit C
folate	1616 folate

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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.

Ingredients

4 slices lean bacon , chopped4 4slices lean bacon, chopped
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp crumbled dried sage 1 1tsp tspcrumbled dried sage
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp salt 1/4 1/4tsp tspsalt
8 cups cubed day-old Italian bread 8 8cups cupscubed day-old Italian bread or French bread
2/3 cup sodium-reduced chicken stock 2/3 2/3cup cupsodium-reduced chicken stock
2 tbsp chopped fresh Italian parsley 2 2tbsp tbspchopped fresh Italian parsley
2 chickens , (4 lb/ kg each)2 2chickenchickens, (4 lb/ 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