Roasted Chicken and all the Fixins :)

13 Nov


Made a delicious hubby stamp of approval dinner tonight and thought I would share it with you all 🙂

I think we’re officially into ‘fall’ temperatures now… *sigh*. I know I’ll enjoy it before long, but right now the whole 41 degrees at night thing isn’t sitting too well with me …. All I can say is BRRR!! LoL. Seriously, I’m bundled up in my fuzzy slippers and my fuzzy blanket right now and I’m still cold!


Hubbykins is always working outside, rain, shine, hot or cold it doesn’t matter and when he had to wear thermals to work today I felt so bad :(. I decided to make him a scrumptious, filling dinner tonight and since I always seem to have a whole chicken in the freezer, I decided to pull one out. Now… Into the fridge and pantry I went to find the rest of the meal. After a little investigation and a whole box of cracker packets dumping out on me I was I guess a little inspired: homemade stuffing! Of course you can’t have stuffing without mashed potatoes and veggies.

For the stuffing you’ll need the following:

1 loaf of white bread, cubed.
1 medium sized onion, diced
1 celery stalk, diced
1 apple, peeled and diced
3/4 can of chicken stock
1 stick of butter or margarine (8 tbsp)
1/4 cup of sage (if you’re not a huge fan of sage then use less)
Poultry seasoning

If you have cubed bread that’s already ‘dried’ out then that’s great, but if you’re using a fresh loaf then just cube the bread, lay out the bread onto a cookie sheet – make sure it’s not later upon layer otherwise it will take forever to dry out( I needed 2 for the loaf). Stick into an oven at 200 F for about 40 minutes or until fairly dried out. You can do this while the chicken thaws or ahead of time and store in an airtight container (but make sure to get all the moisture out- think croutons).

Melt your butter in a pot. Dice up the onions into a fairly small dice, same with the celery and the apple. When the butter is melted toss in the onions and celery and cook them so they sweat a bit but still firm. This is where you can get the little ones to help out. Take the bread cubes toss them into a container with a lid or a bag (I like the container better though), toss in the seasoning, crank up the music and let the little ones shake the bag or container until all the pieces are coated evenly. I’m telling you, they will love it!

Once the onion and butter mix is ready pour it onto the bread along with the diced apple, if you used the container, or pour the bag into the pot- whatever works better for you and toss. See why the container is much easier? 😉

The chicken:

1 roasting chicken
2 carrots
1 celery stock or the celery leaves
Poultry seasoning
6 tbsp of butter cut into chunks
1/2 cup white wine
The remaining chicken stock

Once you clean out the chicken then stuff it full of stuffing and put the rest in a dish and cover with foil.


With the chicken chop up two carrots, 1 celery stalk or the celery leaves, cut half an onion into quarters, it doesnt have to be perfect because its just to add flavour to the drippings and for the chicken to rest on it. Flip it over so the breast side is down and season with pepper, salt, sage, and poultry seasoning, rest it ontop of the chopped veggies in your roasting pan with the seasoned side down. Now for the breast meat… I usually stuff a few tablespoons of butter under the skin by the breast meat and down by the legs- this will keep the meat moist and oh my goodness good! Season again with the same seasoning and tie up the legs together. I ran out of string today so I had to improvise and twisted up some tin foil and made my own ‘twist tie’ lol.

Here’s how it looked when it was seasoned:


Place in the oven preheated to 450F, uncovered for 20 minutes to brown it nicely.


Once browned, add half a cup of white wine, and the remaining 1/4 of the can of chicken stock you used for the stuffing. Cover with foil, stick back in the oven along with the pan of the leftover stuffing and lower the temperature to 400F. My 6 pound chicken took about an hour and a half and in the last half hour I uncovered the stuffing so that the top could crisp up just like hubbykins likes it 🙂

Super crucial part: once the chicken is done, remove from the pan and let the chicken rest! I cover with the foil and a dishcloth to keep it warm. This will let those juices get in every part it can, and you won’t have a dry piece of meat.



I used the drippings from the pan to make the gravy, I just added a little pepper and some cornstarch to thicken it. It was perfect you could taste the chicken, a hint of wine and a hint of the sage… YUMMY!

I finished off the plate with some green beans, some roasted acorn squash, mashed potato, a scoop of that yummy stuffing and a little gravy 🙂


I hope you all have a blessed day!


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