Name: Chicken with Parsley and Thyme Stuffing and Roasted Potatoes
Yield: Serves 4
Ingredients: 6 tablespoons (3/4 stick) butter; 1 medium onion, finely chopped; 6 cups (loosely packed) fresh white breadcrumbs; 3 tablespoons chopped fresh parsley; 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme; 1 tablespoon fresh lemon juice; 1 teaspoon grated lemon peel; 1 5-pound roasting chicken (liver, heart, gizzard and neck reserved); 2 tablespoons vegetable oil; 14 thick-cut bacon slices; 8 medium-size white-skinned potatoes (about 4 pounds), peeled, quartered; 8 small pork breakfast sausages; 1 small onion, chopped; 2 tablespoons all purpose flour; 2 cups Chicken Giblet Stock; 1/2 cup dry red wine; Red currant jelly

Nothing beats a good old-fashioned roast chicken with all the trimmings. Fresh herbs, crispy bacon, potatoes, sausages and a great gravy all add up to the kind of dish that creates nostalgia. Steamed baby carrots and sautéed shredded cabbage are proper accompaniments.

Recipe information

Yield
Serves 4

Ingredients

Chicken

6 tablespoons (3/4 stick) butter

1 medium onion, finely chopped

6 cups (loosely packed) fresh white breadcrumbs

3 tablespoons chopped fresh parsley

2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme

1 tablespoon fresh lemon juice

1 teaspoon grated lemon peel

1 5-pound roasting chicken (liver, heart, gizzard and neck reserved)

2 tablespoons vegetable oil

14 thick-cut bacon slices

8 medium-size white-skinned potatoes (about 4 pounds), peeled, quartered

8 small pork breakfast sausages

Gravy

1 small onion, chopped

2 tablespoons all purpose flour

2 cups Chicken Giblet Stock

1/2 cup dry red wine

Red currant jelly

Preparation

For chicken:
Step 1
Melt 4 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until just beginning to soften, about 6 minutes. Remove from heat. Add breadcrumbs, parsley, thyme, lemon juice and lemon peel and stir gently to blend. Season stuffing generously with salt and pepper. Cool. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Step 2
Preheat oven to 400°F. Pat chicken dry with paper towels. Spoon stuffing into cavity of chicken. Tie legs together to hold shape. Rub remaining 2 tablespoons butter over outside of chicken. Sprinkle chicken lightly with salt and pepper. Pour oil into heavy large roasting pan. Place chicken in pan. Arrange 6 bacon slices over chicken. Arrange potatoes around chicken.
Step 3
Roast chicken and potatoes 45 minutes. Reduce oven temperature to 375°F. Starting at 1 short end of each remaining bacon slice, roll up into cylinders. Secure with toothpicks. Arrange bacon rolls and sausages around chicken. Remove bacon slices from atop chicken; reserve for garnish. Continue roasting chicken until meat thermometer inserted into thickest part of thigh registers 180°F and potatoes are tender, about 45 minutes longer. Transfer chicken, potatoes, sausages and bacon rolls to platter. Tent chicken with aluminum foil to keep warm.
For Gravy:
Step 4
Pour off all but 3 tablespoons drippings from roasting pan. Finely chop chicken liver. Add liver and onion to drippings in roasting pan and sauté over medium heat until onion begins to turn golden, about 3 minutes. Sprinkle with flour and stir 2 minutes. Gradually stir in wine and remaining 1 cup Chicken Giblet Stock. Simmer until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
Step 5
Garnish chicken with reserved bacon slices. Pass gravy and jelly separately.

TagsChicken Poultry Parsley Herbs & Spices Thyme Bacon Cured Meat Meat Sausage Potato Root Vegetable Vegetable Main Dinner Nut Free Roast Bon Appétit

Recipe information

Ingredients

Chicken

Gravy

Preparation

For chicken:

Step 1

Step 2

Step 3

For Gravy:

Step 4

Step 5

Recipe notes