Click for Cookbook LOGIN
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roast Chicken with Bread Stuffing and Gravy Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Roast Chicken with Bread Stuffing and Gravy is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Stuffing:
2 tbsp. (30 ml) butter
1 small onion chopped
1 rib celery chopped
4 c (1 L) stale bread cubes
1/2 tsp (2 ml) dried sage or poultry seasoning
1/2 c (125 ml) milk
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
1 3 lb (1.5 kg) chicken
Gravy:
1/3 c (75 ml) water
2 tbsp. (30 ml) butter
3 tbsp. (45 ml) flour
3/4 c (175 ml) juices from chicken or chicken stock
3/4 c (175 ml) milk
salt and pepper to taste
Directions:
Directions:
To make stuffing heat butter in a small skillet. Add onion and celery. Cook 3 to 4 min. Combine with bread cubes. Add sage, milk, salt and pepper. Cool mixture. Spoon stuffing loosely into the cavity of the chicken. (If there is any extra stuffing bake separately in a baking dish covered with foil.) Place chicken, breast side up, in a roasting pan. Sprinkle with salt and pepper. Roast, uncovered, in a preheated 350ºF (180ºC) oven for 1 1/2 hrs or until thoroughly cooked. Baste chicken every 20 min with pan juices. Remove chicken from pan. Remove stuffing from chicken. Keep warm separately. For the gravy add water to pan and scrape off any bits from the bottom. Reserve juices. Melt butter in a small saucepan. Stir in flour. Cook 3 to 4 min until lightly browned. Whisk in reserved juices or stock and milk. Bring to a boil. Cool approximately 5 min until mixture thickens. Season with salt and pepper to taste. To serve carve chicken and serve with gravy and stuffing.
Number Of Servings:
Number Of Servings:
6 Servings

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

61W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!