Who wouldn't like golden roast chicken, especially with a couple of spoonfuls of dressing on the side?
Roast chicken that’s crispy on the outside, juicy and succulent on the inside makes for an uncomplicated easy meal. For me, it requires only three ingredients ~ butter, salt and pepper.
I like roast chicken with a basic dressing, just like Mom used to make way back when. Throughout the year, I save the ends and crusts of white, wheat and rye bread in a plastic bag in the freezer. Then, when needed, I use a coarse box grater, to make the breadcrumbs.
This recipe is about warm comforting down-home food that’s good enough for company!
And, if there’s one dish that makes me contented on a cold winter days like we’ve been having, this is it!
Roast Chicken with Old-fashioned Dressing
1 large roaster chicken, about 5 pounds
1 loaf of dried bread, grated
¾ stick butter
1 onion, finely chopped
1 cup finely chopped celery
1 teaspoon crumbled dried sage
1 teaspoon crumbled dried parsley
½ teaspoon salt
1 teaspoon seasoned pepper
2 eggs, beaten lightly
¼ cup chicken broth, more if needed
2 tablespoons melted butter
Preheat oven to 400 degrees.
Melt butter in large stockpot and sauté onion and celery until soft.
Add breadcrumbs, sage, parsley, salt and pepper and combine.
Remove from heat and let stand 30 minutes to cool.
Add eggs and mix lightly.
Add ¼ cup broth, and combine well, add more if needed.
Add only enough broth to hold stuffing together.
Sprinkle chicken cavity with salt and pepper.
Stuff chicken, packing it lightly with room to
Rub outside of chicken with melted butter and sprinkle lightly with salt and pepper.
Place chicken in roaster and bake at 400 degrees for 15 minutes.
Reduce heat to 350 degrees and bake for another 1½ to 2 hours or until meat thermometer inserted in inner thigh area registers 180 degrees and stuffing registers 165 degrees.
Baste every 15 to 20 minutes.
Let chicken rest for at least 15 minutes before carving.
Serves 5-7 people