Celery Herb Stuffing and Savory Chicken recipe

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Ingredients

1 small onion, diced
½ cup diced celery, with leaves
6 slices stale bread, cut into cubes
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon celery salt
½ cup melted butter
1 (3 pound) whole chicken
¼ cup chopped fresh savory

Nutrition Info

599.2 calories
carbohydrate: 18.7 g
cholesterol: 165.1 mg
fat: 40.1 g
fiber: 2 g
protein: 39.7 g
saturatedFat: 17.7 g
servingSize: -
sodium: 755.1 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl, pour melted butter over bread mixture and stir to combine.

  3. Spoon stuffing into the cavities of chicken, place chicken into a roasting pan. Sprinkle chicken with savory, cover with a lid or foil.

  4. Bake in the preheated oven for 1 hour. Remove cover, increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

Recipe Yield

5 servings

Recipe Note

I taught my children this recipe by singing along to Scarborough Fair by Simon and Garfunkel: Parsley, Sage, Rosemary and Thyme, great herb stuffing seasonings. If you can get savory from the Atlantic provinces to green your chicken;it would be the best. My father was a Newfoundlander and swore by their savory.

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