Roast Chicken with Bread Stuffing and Gravy
- Course Others
- Prep. Time 0 - 15 mins
- Cooking Time min - 1 hr, 30 mins
- Yields 6
Preparation
What You Need
Stuffing:
Gravy:
Instructions
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 350°F (180°C) oven for 1 ½ 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. Cook approx 5 min until mixture thickens. Season with salt and pepper to taste.
To serve, carve chicken and serve with gravy and stuffing.
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From the 1995 Milk Calendar
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