Suggestions for stuffing a chicken

[Glasgow53]

I am looking for something different to put into a chicken for roasting. I am sick of the basic bread stuffing. What do you guys use?

[ReinaBikipatra]

Lemons and onions. I make cornbread DRESSING not stuffing and I bake it in a pan separate from the bird. I don't like wet soggy dressing with that bird butt taste.

[UndercoverGator]

A can of beer with a couple of holes poked into it.

[angelbaby65000]

I make this ALL the time and it's soo good. It's from the Barefoot Contessa cookbook.

Salt and pepper the cavity of a 5-6 roasting chicken, then stuff with one lemon cut in half, one large bulb garlic cut in half (the whole thing, skin & all), and one large bunch fresh thyme.

Brush some melted butter on the outside of the bird. Sprinkle with more salt and pepper.

Lay in a roasting pan on a bed of carrots and onions (chopped chunky).

Roast in a 400 degree oven for about an hour and a half until done.

OMG it's awesome and easy!

[Tenaj]

I've just bought Jamie Olivers "Dinner" I'm turning into a housewife *blush*

Boil a whole lemon, then once your done boiling, rescue the lemon and stab it, and shove it up the chicken. He says it will taste lovely, plus also the escaping steam from the lemon will actually cook the chicken quicker from the inside.

He also inserted a lot of herbs, I think he used Thyme. Anyways it sounds good and I'm going to try it. Looks nice in the picture too, can see the little lemon poking out all browned on top.

[pacific breeze]

A can of beer with a couple of holes poked into it.

You bad, Gator! One tough Cajun chickadee.

[FierceKiten]

hehe, there comin, Gobble Gobble Gobble

[SVZ]

more chicken!!!!!!!!!!!!

[travelbug]

Hey guys, when you stuff your chickens do you truss the legs? I tried the lemon and garlic stuffing one time and trussed the legs and it took forever to cook through! Now I don't bother stuffing, I just rub the chicken with butter or oil and throw it on a rack untrussed and let it cook. Sometimes if I'm adventurous I'll sprinkle it with rosemary.

Sometimes I'll use the Reynolds Oven Bags. I get a lot of pan juices that way, for when I have enough time to make my own gravy.

[suede]

I make this ALL the time and it's soo good. It's from the Barefoot Contessa cookbook.

Salt and pepper the cavity of a 5-6 roasting chicken, then stuff with one lemon cut in half, one large bulb garlic cut in half (the whole thing, skin & all), and one large bunch fresh thyme.

Brush some melted butter on the outside of the bird. Sprinkle with more salt and pepper.

Lay in a roasting pan on a bed of carrots and onions (chopped chunky).

Roast in a 400 degree oven for about an hour and a half until done.

OMG it's awesome and easy!

LOL I do the same thing from the same cookbook

[angelbaby65000]

LOL I do the same thing from the same cookbook

Yep, it's my old standby. And I think almost everything that woman makes looks good.


hotncmom--I never truss my chicken. The only thing I do is turn the wings under so they won't burn.

[Glasgow53]

Ina has a couple of cookbooks out. Check out foodnetworks.com. Also some dvd's, etc. And I think another one is coming out.

[SammysMom]

I stuff my chicken with a lemon (cut in half and place inside), a whole flower of garlic (cut in half - no need to peel individual cloves) and a few fresh rosemary sprigs. Rub outside of chicken with melted butter, salt and pepper.

I do mine the same way and have for years, my grandmother was the one to tell me this was her "secret".

[pacific breeze]

It's a classic Old World recipe. The good stuff never goes out of style, even in recipes.