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Baked Stuffed
Chicken
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INGREDIENTS
1 "whole fryer" Chicken, about 3lbs or more
loaf of sliced Bread (white preferrably)
2 sticks of Butter
1 medium Onion, diced up
1 stalk Celery, diced
2 Cups Chicken Broth (or 3-4 Bouillion dissolved in 2 Cups of Water)
Salt and Pepper
2-3 Carrots, peeled and cut in half






















Wash out Chicken, remove gizzard, heart, liver, etc. Poke holes on
top. Peel Carrots, cut in half, dice Onion and Celery.























Make toast out of almost a whole loaf of bread, cut up into cubes, set
aside.























With about a stick of Butter or so, saute the Onions and Celery till
soft.
When softened, add Celery/Onion saute and the
Chicken Broth to the chopped up toast and mix.
















When it is cooled down enough to the touch,
stuff the Chicken.
















Put Chicken into roasting pan. Pour a bit of
water in the pan so the Chicken doesn't stick to
the bottom, or if you want, place on top of a
roasting rack. Put the Carrot's in the pan.
Melt the other stick of Butter, and pour over the
Chicken, after poking holes on top so the Butter
can "seep" through. Top with a bit of Salt and
Pepper.
Never know which way to put the Chicken in the
baking pan? It was a brain fart for me for years,
and I was continually calling the Butcher to find
out. Finally it sunk in. Put the Chicken in so the
wings are pointing UP. I remember it as a flying
Chicken; how do the fly? They fly with wings,
and the wings make them go UP. Ta Da.
You're going to want to bake the Chicken for
about 25 min per pound. So if it's around 3-4
pounds, figure about an hour and 15 min or so.
Every 20 minutes or so, baste the Chicken. If
you do NOT cover the Chicken with a lid or tin
foil then the skin will turn brown and crispy. If
you don't want it to be browned and crispy, then
cover while baking. At any rate, still baste using
a baster or a large spoon.
You can basically tell the Chicken is done if one
of the leg's pull off with ease. There should be
NO pink meat.
When it is done, remove and let it sit for a few
minutes in baking pan before taking Chicken out.
First then, with a spoon, remove the stuffing and
put on a plate or a large bowl. Set aside.
Remove the Carrots, cut up into slices and top
on dressing.
Now with a large spoon and spatula, carefully lift the Chicken out o the
roasting pan, and set on large platter or cutting board for cutting up.























First pull off and plate the wings and legs. Begin to slice the Breast.













































Then slice the slices thinner for individual portions.
Plate it all, and serve with the juices from the roasting pan in a bowl. You
can also pour just a bit of this juice over the sliced up Chicken to make it
moist.
HOW TO MAKE CHICKEN GRAVY
Pour out the juices from the roasting pan into a bowl. With a spoon or spatula, begin to
scrape off any drippings from the bottom of the pan, but leave in the pan. Put the pan
over your range top. Add a small handful or two of Flour with pinches of Salt and
Pepper. Turn the flame on to medium low and whisk the Flour in, adding a bit of the
"juices" while doing so, to thin out and make Gravy.
If you want a creamier Gravy, add more Flour, then alternate adding a bit of WHOLE Milk
and juices at a time, whisking till thinned out for Gravy.
You can also save this juice, and make Gravy later. Just add a bit of Butter to a saute
pan, then Flour, then Milk and/or Juice. Top THIS on a Bisquit with some fried up
Sausage and you have Biscuits and Gravy!!!
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