History: It is almost impossible to put a specific origin on, this dish is as popular as it is culturally varied. The origins of roast chicken come down to what specific region of ingredients you choose to focus on. A stuffed chicken recipe can be found even dating back to Roman times where nuts and local herbs were utilized. The dish was popular in Medieval Europe for its simplicity and affordability and so, is now common in almost every American kitchen too!
Ingredients:
Whole Chicken (completely defrosted)
Bacon (2-3 Thick Cut Strips)
Tomatoe
Garlic
Onion
Water
Stuffing Mix
Parmesan Cheese
Spices
Herbs
Extra Virgin Olive Oil
Twine (or unwaxed and unscented dental floss!)
Directions:
This is one of my favorite recipes, as you really cannot screw this one up (unless you really neglect your chicken and over cook it.) Take your whole chicken and remove all innards (I save the neck to give the broth more flavor, but we will get to that step later). Pat your chicken dry and set aside (with love).
Take your stuffing mix (I used a classic chicken stuffing with bread and herb flavoring). In a pan, melt a good amount of butter then add the mix. Mix in the parmesan cheese (about a handful). You also can add any spice or herb flavoring at this step to make it your own. Stir in roughly a quarter cup of water then remove from the heat. Add the egg as the binder!
Loosen the skin around the breast GENTLY (if you rip the skin it has more of a chance to dry out and plus it just will not look as good when it comes out of the oven!). Stuff the stuffing mixture underneath the skin of the chicken (like in a horror movie). Once the chicken is stuffed, tie the legs together with the twine or dental floss (dental floss works just as good and for a lot cheaper!). Flavor the top with spices (I used paprika, parsley, garlic powder, salt, pepper, and a drizzle of olive oil. Place your strips of BACON (add as much as your heart desires and then more).
In a deep pan, put chopped garlic (you know me, the more the better), onion, tomato, and water (at the end this will make your delicious broth for your gravy). Put in the oven until the center of the chicken reads at least 165 degrees (F).
Once the chicken is done baking, let it sit while you prepare the gravy (my favorite part!). In a large pan, melt down a spoonful of butter. Once the butter is melted add a spoonful of flour (this makes the rue that will make your gravy thicken.) Through a strainer, pour the pan drippings and chopped vegetables into the pan (make sure to squeeze and mash every last drop out of the strainer for maximum flavor!). Make sure your heat is on low at this point and slowly let the gravy come together, stirring it often until perfection (trust me, you will know when that point is).
Carve your chicken (not going over that in this recipe… but maybe a carving a whole chicken video lesson soon? Stay tuned to find out). Serve with the hot brown gravy on top with a side of mash (or anything that you can smoother gravy in!).
Official Statement: Today you have a oven roasted herb and spice stuffed chicken served with a homemade hot brown gravy.
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