Cooking an entire chicken may be quite frightening if it’s something you’ve never done before. Stuffing a chicken is a simple way to infuse the entire bird with immense flavor. Roasting a stuffed whole chicken is also a cost-effective way to feed a crowd, and the leftovers may be used in any recipe of your choice.
This article was put together for one sole purpose: to teach you all the basics of cooking a stuffed chicken. Sit tight and get ready to learn how to make amazing stuffed chicken recipes. Also, take note of the tips, recommendations, and timing guidelines.
Stuffed Chicken Nutrition Facts
Tips for Cooking a Stuffed Chicken
The tips below will help you achieve the best results with stuffed chicken recipes:
Instructions for stuffing – It is okay to eat the stuffing used to fill the chicken as long as you follow these instructions:
- It’s never a good idea to stuff your chicken the night before. Uncooked chicken contains harmful bacteria that can escape into the stuffing and cause a range of health problems.
- Remove the stuffing from the chicken when it reaches a safe temperature of 165 degrees Fahrenheit. Even though the chicken has gone past the 165 F mark, it must still remain in the oven until the stuffing achieves the same temperature. Insert an instant-read thermometer into the center to check if the stuffing has reached the safe temperature.
- Reheat any leftover stuffing to at least 165 degrees Fahrenheit.
Bend the bird’s wings to prevent burning – When preparing a whole chicken, another piece of advice is to bend the wings under the bird. This keeps them from burning up. Wrap everything with chicken string from top to tail, tying the legs tightly together to hold everything in place while it cooks.
Storing leftover chicken – To preserve cooked chicken properly, follow these easy steps:
- Separate the stuffing from the cut chicken in two separate containers.
- Within 2 hours of cooking, transfer cooled leftovers to airtight containers.
- Refrigerate for up to 3 days before serving.
Cooking Time for a Stuffed Chicken
The timing guidelines for cooking a stuffed chicken are described in the table below:
|Cooking a stuffed chicken
|1 hour 30 minutes to 1 hour 45 minutes
|Cooking the stuffing
|Cooling the chicken
For the chicken
- 1 whole chicken, about 5-pounds
- 1 tablespoon of unsalted butter, melted
- 1 tablespoon of cold unsalted butter, cut into small pieces
- Fresh thyme, rosemary, and sage are optional for garnishing
- Kosher salt, for added taste
- Black pepper freshly ground for taste
For the stuffing
- 2 ounces (¼ cup) of unsalted butter
- ½ cup of onion, coarsely chopped
- ½ cup of celery, coarsely chopped
- ½ teaspoon of dried thyme, or poultry seasoning, to taste
- 2 tablespoons of fresh parsley, finely chopped, or 2 teaspoons of dried parsley
- 2 cups of soft bread crumbs
- ⅔ cup of milk, divided
- Kosher salt, to taste
- Black pepper freshly ground for taste
- 1 large egg, beaten
For the pan gravy
- Drippings from the chicken
- 3 tablespoons of all-purpose flour
- 1 ½ to 2 cups of chicken stock
Preparing the chicken
- Gather the necessary cooking ingredients.
- Preheat the oven to 375 degrees Fahrenheit. Wrap foil around a roasting pan and place a rack inside.
- Take the melted and cold butter and place it in a bowl.
- Rub the melted butter into the chicken with your fingertips or a brush.
- Using the optional fresh herbs indicated in the ingredients, tuck the cold butter slices beneath the skin of the chicken. Season the chicken with salt and pepper to taste. While you're cooking the filling, set the chicken aside.
Preparing the stuffing
- Gather the necessary ingredients.
- In a skillet or sauté pan over medium-low heat, melt the butter. Add the celery and onion, chopped. Cook for 5 minutes, stirring occasionally until the onion is translucent and the celery is crisp-tender.
- Combine the dried thyme, parsley, and breadcrumbs in a mixing bowl. Add approximately a third of a cup of milk and mix to combine. Season the stuffing with salt and pepper to taste.
- Stir in the beaten egg and, if necessary, a tablespoon of the remaining ⅓ cup of milk at a time to make a moist mixture. Remove the stuffing from the heat.
Stuffing the chicken
- Spoon the stuffing loosely into the cavity of the chicken.
- Sew the loose skin together with toothpicks or with a string to close the cavity. Alternatively, a piece of foil or a slice of bread might be used to cover the cavity.
Roasting the chicken
- Place the chicken on the rack in the roasting pan, ensure that the breast-side faces upwards.
- Roast the whole chicken for 1 hour and 30 minutes to 1 hour and 45 minutes in the preheated oven, ensuring to baste it many times with the juices from the pan. When done, the internal temperature should read 165 F in the thickest region of the thigh, away from fat and bone. This is the minimum safe temperature for ingestion. The stuffing must also be at the same temperature as the chicken.
- Remove the chicken from the oven after fully cooking it and set it aside to cool for about 15 minutes.
Making the pan gravy
- Collect the necessary ingredients.
- Use a fat separator or skim the fat from the pan drippings. Save the fat for later.
- Reserving the remaining drippings, return three tablespoons of fat to the roasting pan. To make a roux, whisk in the flour. Cook for two minutes on the stovetop, making sure to stir occasionally.
- In a 2-cup measuring cup, pour the conserved drippings and enough chicken stock to make 2 full cups of liquid.
- Stir the chicken stock mixture into the roux mixture gradually. Cook, stirring regularly until the gravy has thickened. To taste, season with salt and pepper.
Afterward, you can carve the chicken and serve it with pan gravy and prepared to stuff. This recipe can be made in a total of 90 minutes, including 20 minutes of prep time and 70 minutes of cook time. If you need more ideas on how to cook a stuffed chicken, check out this video recipe.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g