Chicken with Stuffing
Poultry needs to be cooked to a minimum internal temperature of 165°F. Stuff only half the cavity so that the entire chicken has an opportunity to cook fully.
Serves: 10Hands-on: 30 minutesTotal: 3 hoursDifficulty: Medium
- 1 Tbsp. olive oil
- 2 whole chickens (3 lbs. each)
- ¾ cup melted unsalted butter, divided
- 1 large loaf fresh Italian bread, cut into cubes
- 1 medium white onion, peeled and chopped
- ½ bulb garlic, peeled and minced
- ½ bunch fresh parsley, chopped
- 3 sprigs fresh basil, chopped
- 6 sprigs fresh thyme, leaves stripped from stems
- 1 tsp. ground black pepper
- Preheat oven to 350°F. Grease a large baking pan with the oil. Rinse the chickens in ice-cold water, and pat dry with paper towels. Split into halves.
- Mix together ½ cup butter, the bread, onion, garlic, parsley, basil, thyme, and black pepper.
- Mound a couple of tablespoonfuls of the stuffing in half of the cavity of each chicken half, and place breast-side up in the prepared pan. Paint the skin with the remaining butter.
- Roast for 2½ hours, basting every 20 to 30 minutes, until the chicken’s juices run clear and the chicken is cooked through. The chicken should reach an internal temperature of no less than 165°F (check the temperature at a joint with a meat thermometer).