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View more "Main Dishes" recipes Roast Chicken with Bread Stuffing and Gravy Recipe

Roast Chicken with Bread Stuffing and Gravy

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Bread Stuffing:
2 tbsp (30 mL) butter
1 small onion, finely chopped
1 rib celery, chopped
4 cups (1 L) stale bread cubes
1/2 tsp (2 mL) dried sage or poultry seasoning
1/2 cup (125 mL) Milk
1/2 tsp (2 mL) salt
1/2 tsp (1 mL) pepper
1 chicken, (3 lb/1.5 kg)

Gravy:
1/3 cup (80 mL) water
2 tbsp (30 mL) butter
3 tbsp (45 mL) all-purpose flour
3/4 cup (180 mL) juices from chicken or chicken broth
3/4 cup (180 mL) Milk
Salt and pepper, to taste

Yields: 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/roast-chicken-with-bread-stuffing-and-gravy?source=calendar
Roast Chicken with Bread Stuffing and Gravy true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 15 - 20 mins
  • Cooking Time 1 hr, 30 mins
  • Yields 6 servings
  • Course Main Dishes
  • Prep. Time 15 - 20 mins
  • Cooking Time 1 hr, 30 mins
  • Yields 6 servings

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1995 Milk Calendar Explore all Milk Calendar recipes

Ingredients


Bread Stuffing:
2 tbsp (30 mL) butter
1 small onion, finely chopped
1 rib celery, chopped
4 cups (1 L) stale bread cubes
1/2 tsp (2 mL) dried sage or 
poultry seasoning
1/2 cup (125 mL) Milk
1/2 tsp (2 mL) salt
1/2 tsp (1 mL) pepper
1 chicken, (3 lb/1.5 kg)

Gravy:
1/3 cup (80 mL) water
2 tbsp (30 mL) butter
3 tbsp (45 mL) all-purpose flour
3/4 cup (180 mL) juices from chicken or 
chicken broth
3/4 cup (180 mL) Milk
Salt and pepper, to taste

Preparation

Bread 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 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.

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.

170 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1995 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1995 Milk Calendar Explore all Milk Calendar recipes

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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