Roast Chicken with Bacon Sage Stuffing Roast Chicken with Bacon Sage Stuffing

Author: Canadian Living

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



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
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Roast Chicken with Bacon Sage Stuffing