Stuffing a whole chicken before roasting is a great way to infuse it with extra flavor When done right, it can take your roasted chicken from basic to spectacular But with so many potential ingredients to choose from, what should you use to stuff the chicken? Here are some of the best options for flavorful stuffed whole chickens.
Aromatic Vegetables
One of the oldest methods is to stuff the chicken cavity with aromatic vegetables. Onions, garlic, celery, carrots, and fennel are just a few examples. As the chicken roasts, the vegetables will fill the chicken with their smell and taste. Before stuffing the vegetables into the cavity, rough chop them into large chunks. To go with the vegetables, you can also add fresh herbs like thyme, sage, or rosemary. As the vegetables roast, they get soft and soak up the chicken juices, making them perfect to serve with the carved chicken.
Fresh Herbs and Citrus
Citrus and herbs go well together because they give food a bright and fresh taste. Put some fresh parsley, thyme, sage, and tarragon in the hole and close it up. Then add lemon, lime, or orange wedges to give it a sour and juicy kick. You’ll end up with a chicken that tastes like summertime. Just make sure to tie the legs together so the orange wedges don’t fall out while you roast them.
Fruit and Nuts
Dried fruits like cranberries, cherries, apricots and prunes pair wonderfully with nuts like walnuts, pecans or almonds. Toss them together and use as a stuffing base along with some fresh bread cubes or poultry seasoning for a unique sweet and crunchy flavor. The fruit softens while roasting and forms a delicious sauce in the cavity. Tart fruits like cranberries help cut through the richness.
Wild Rice or Quinoa
For a stuffing with more heart and protein, use wild rice, quinoa, or a mix of the two. Begin by cooking the grains. Next, add the onions, mushrooms, chicken broth, and fresh herbs. After the chicken juices are released, the grains will soak them up, getting plump and very savory. Pecans or walnuts can be added too for crunch.
Cornbread, Sausage and Sage
Savory cornbread seasoned with Italian sausage, sauteed onions and fresh sage makes an incredible stuffing for whole chicken. The cornbread provides a sturdy base while the spicy sausage and woodsy sage balance each other. Broth and an egg helps bind it together. Baking inside the chicken allows the stuffing to become ultra moist.
Prosciutto-Wrapped Figs with Balsamic
Thick slices of prosciutto topped with chopped fresh figs and balsamic vinegar will make your stuffed chicken stand out. The prosciutto gets crispy as the chicken roasts, and the figs soften and melt into the balsamic glaze, making a sweet and savory flavor that you will never forget. Fresh rosemary adds woodsy aroma.
Leeks, Bacon and Apple
Caramelized leeks, crispy bacon, shredded apple and fresh thyme combine for an autumnal stuffed chicken. The soft leeks, smoky bacon and tart apple balance each other beautifully. Toss in some cubed bread or cornbread to soak up the rendered bacon fat and chicken juices.
Feta, Spinach and Sun-Dried Tomatoes
A Greek-inspired blend of salty feta, garlicky spinach and oil-packed sun-dried tomatoes makes a mediterranean stuffed chicken. Kalamata olives, artichoke hearts, lemon zest and oregano add even more bold flavor. The spinach wilts while roasting so be sure to squeeze out excess moisture beforehand.
Mushrooms and Melted Brie
Earthy, sauteed mushrooms and melted brie cheese is a match made in heaven when stuffed into whole chicken. For even more luxury, add some dried porcini mushrooms. Fresh thyme adds woodsy notes while dijon mustard gives a punchy tang. Drizzle with madeira wine for depth.
Chorizo, Manchego and Saffron Rice
Spanish flavors shine with spicy chorizo, nutty manchego cheese and saffron rice stuffed into the cavity. Cook the rice in chicken broth heightened with saffron threads. Then mix in crispy chorizo, diced manchego and fresh parsley before using as a stuffing base. Smoky paprika enlivens the chicken skin.
Andouille Sausage and Shrimp
Spicy Cajun flavors come from andouille sausage, shrimp and ‘holy trinity’ vegetables like onion, celery and bell pepper. Cube and brown the andouille then saute the veggies and raw shrimp. Add broth, Cajun seasoning and bread cubes. Stuff into the chicken and sprinkle paprika on the skin for an orange hue and flavor boost.
Goat Cheese, Pesto and Sun-Dried Tomatoes
Creamy goat cheese pairs beautifully with nutty homemade pesto and oil-packed sun-dried tomatoes. Toss with panko breadcrumbs for crunch then stuff loosely into the chicken cavity. The pesto permeates while the sun-dried tomatoes rehydrate during roasting. Sprinkle everything with Parmesan for a decadent, Italian-inspired baked chicken.
Brioche, Bacon and Sage
For ultimate richness, use torn up pieces of buttery brioche bread as a base along with crispy cooked bacon, fresh sage and chicken broth. The brioche soaks up the bacon fat and roasted chicken juices, turning unbelievably moist and decadent. Fried sage leaves add crunchy garnish for serving.
Cubed Bread with Poultry Seasoning
Don’t overlook simple cubed bread seasoned generously with poultry seasoning or herbs de provence as an easy stuffing for whole chicken. Chicken stock and an egg helps bind it together. The bread turns soft and soaks up the flavorful juices. Parsley, celery, onions and carrots add more depth.
Tips for Flavorful Stuffed Chicken
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Truss the chicken legs closed with kitchen twine so the stuffing stays neatly inside.
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Rub the skin with butter or olive oil and season generously with salt and pepper.
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Add aromatics like onion and garlic inside the cavity or stuff some under the skin.
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Use a meat thermometer to ensure the chicken reaches 165°F internally.
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Let rest 10-15 minutes before carving for juicy meat.
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Serve carved chicken with the seasoned stuffing spooned over the top.
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Reserve any juices at the bottom of the pan for making gravy or drizzling over chicken.
Get creative with your whole chicken stuffing combinations! Playing with flavors from various cuisines keeps roasted chicken exciting. Just be sure to use a flavorful base that will soak up all the delicious juices released during cooking. Your stuffed whole chicken will turn out ridiculously tasty.
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Steps to Make It
- Gather the ingredients.
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The Spruce Eats / Diana Chistruga - Put a rack in the middle of the oven and heat it up to 375 F. Put foil around the edges of a roasting pan and put a rack inside it. The Spruce Eats / Diana Chistruga .
- Rub the skin of a 5-pound whole chicken with 1 tablespoon of melted unsalted butter. You can use your fingers or a brush. Cut up 1 tablespoon of cold unsalted butter and put it under the chicken’s skin. If you want to use herbs, add fresh thyme, rosemary, and sage as well. Add a lot of kosher salt and freshly ground black pepper to the chicken. Set aside while making the stuffing. The Spruce Eats / Diana Chistruga .
Tips for Making Stuffed Chicken Recipe
Eating the stuffing is safe as long as you carefully follow these instructions:
- Don’t stuff your chicken the night before. Bacteria from raw chicken can get into the stuffing and make you sick.
- Cook until it’s safe—Don’t take the stuffing out of the chicken until it’s reached 165 F, which is safe. That’s how long the chicken has to stay in the oven until the stuffing is done, even if the chicken itself is done at 165 F. To find out how hot the stuffing is in the middle, use an instant-read thermometer. Ensure its at least 165 F when reheating stuffing leftovers.
“This recipe is an easy dinner slam dunk. You can’t really go wrong with gravy and chicken, but the stuffing makes the whole thing taste even better. Just throw together an easy green salad and mashed potatoes, and you’ve got a full meal . ” —Noah Velush-Rogers.
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For the Chicken:
- 1 (5-pound) whole chicken
- 1 tablespoon unsalted butter, melted
- 1 tablespoon cold unsalted butter, cut into small pieces
- Fresh thyme, rosemary, and sage, optional
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Stuffing:
- 2 ounces (1/4 cup) unsalted butter
- 1/2 cup coarsely chopped onion
- 1/2 cup coarsely chopped celery
- 1/2 teaspoon dried thyme, or poultry seasoning, or to taste
- 2 tablespoons of chopped fresh parsley or 2 teaspoons of chopped dried parsley
- 2 cups soft breadcrumbs
- 2/3 cup milk, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large egg, beaten
For the Pan Gravy:
- Drippings from the chicken
- 3 tablespoons all-purpose flour
- 1 1/2 to 2 cups chicken stock
- Salt, to taste
- Freshly ground black pepper, to taste
How to Stuff a Whole Chicken | Cook with Curtis Stone | Coles
FAQ
What is whole roasted chicken with stuffing?
Whole Roasted Chicken with Stuffing is an easy way to both bake dressing inside the chicken but still have it be at a safe eating temperature. Whole Roasted Chicken with Stuffing is my recipe of the day with the blogging group From Our Dinner Table. We post weekly on topics that change up. And this week it’s all about the stuffing.
How do you cook a whole chicken?
Season the chicken inside and out with salt, pepper, and onion powder. Stuff the cavity with butter and celery and place dollops of butter on top of the chicken. Then roast until the juices run clear, baste with the drippings, rest, and serve! Get the recipe here. 2. Garlic and Herb Roasted Whole Chicken.
What is chicken & stuffing bake?
Chicken and Stuffing Bake combines the best of both baked chicken and savory stuffing in a one pan oven baked meal. Traditional moist dressing, baked outside of the bird. I make this when I am cooking a turkey breast without the cavity.
Are stuffed chicken breasts a good idea?
When it’s the middle of the week and you have half-eaten veggie leftovers, cheese blocks and who knows what else, you need a way to whip them up into something delicious. Here’s the deal: Stuffed chicken breasts are the answer. You can use literally anything and it’s bound to turn out fabulous.
Are stuffed chicken breasts good for Taco Tuesday?
Here’s the deal: Stuffed chicken breasts are the answer. You can use literally anything and it’s bound to turn out fabulous. These dishes can become your new go-to — like a Taco Tuesday, but for chicken. The eleven recipes we’ve put together are pretty unique because they use unusual ingredients and a lot of cheese. So get to it! 1.
What should you stuff a chicken with?
Gently separate the skin from the breast meat using your fingers and push softened herby butter into the space between, covering the fillets. Stuff the cavity with aromatics, such as lemon halves, rosemary, thyme. To neaten and hold in any stuffing in the cavity, tie the legs together using string.
What to put inside a whole chicken?
STUFFS WITH A LOT OF FLAVOR: To make the stuffing, we just mix diced onion, chopped garlic cloves, chopped lemon wedges, salt, and pepper in a small bowl. This mélange of citrus, vegetables and fresh herbs then gets stuffed into the cavity of the chicken.
What can I stuff a whole chicken with for flavor?
Stuff the chicken cavity with the head of garlic, pieces of yellow onion, lemon, and fresh thyme. If you like, use a bit of kitchen twine to tie the drumsticks. Nov 2, 2021.
Should you stuff the cavity of a chicken?
Stuffing is usually not a good idea, because it increases the cooking time, and will likely result in overcooked white meat or under cooked items in the cavity. Invest in a good thermometer and learn how to use it correctly, you will feel more comfortable and produce better meals.