Ingredients
-
1
-
4
-
1/2
-
1/2
-
1
-
1
-
1
-
2
-
1/2
-
2
-
1/2
-
1
-
-
-
Directions
Yankee Girl’s Southern Roast Chicken With Cornbread Stuffing, This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes Talk about Southern hospitality — what a response! I learned a lot — I think I’m part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Rinse Chicken, Remove Excess Fat from Around the Cavity and Pat Dry. |
|
3
Done
|
Rub Inside and Outside of Chicken With One Teaspoon Old Bay Seasoning and Set Aside. |
|
4
Done
|
Spread Corn Bread Pieces in a Single Layer on a Baking Sheet and Toast in a 350 Degree Oven For About 15 Minutes, or Until They Dry Out a Bit not Much Longer Than That. |
|
5
Done
|
Combine Onion, Celery, Fresh Herbs, Pepper, Olive Oil and 1 Teaspoon of the Old Bay Seasoning in a Mixing Bowl. |
|
6
Done
|
When the Cornbread Crumbs Are Toasted Enough, Dump the Hot Bread Into the Celery Onion Mixture and Combine. |
|
7
Done
|
Place the Chicken in the Bottom of a Small Roasting Pan That Has a Cover. |
|
8
Done
|
Stuff the Cavity and the Sides of the Chicken With the Stuffing You Need to Separate the Skin a Bit from the Sides to Get the Stuffing in Next to the Leg/Thigh Pieces Also Stuff Some Into the Neck Cavity. |
|
9
Done
|
Tie the Legs Together to Hold the Stuffing in With Kitchen Twine. |
|
10
Done
|
Drizzle the Chicken With Oil, Sprinkle With Salt and a Little More Old Bay If You Like. |
|
11
Done
|
Cover the Pan and Roast at 350 For About 1 and 1/2 Hours, Then Uncover, Insert a Thermometer Close to the Leg/Thigh Joint Without Touching the Bone- You're Looking For It to Read 180 Degrees- It Will Be Very Close at This Point. |
|
12
Done
|
Roast a Little Longer Uncovered Until Chicken Is Nicely Browned and the Thermometer Reads 180 Degrees. |
|
13
Done
|
Allow the Chicken to Rest About 10 to 15 Minutes Before Carving- This Step Keeps It Juicy. |
|
14
Done
|
Enjoy. |
