Bacon Roasted Chicken With Stuffing
Ingredients
- For preparing the Chicken ⓘ
- 1 (3 -4 lb) whole chickens ⓘ
- 3 -4 slices bacon ⓘ
- 2 -3 tablespoons butter, melted
- 1/2 teaspoon salt ⓘ
- 1/3 teaspoon black pepper ⓘ
- 1/4 teaspoon paprika ⓘ
- 1/8 teaspoon thyme ⓘ
- 1/8 teaspoon Old Bay Seasoning
- For Stuffing ⓘ
- 2 cups pepperidge farm herb seasoned stuffing mix ⓘ
- 2 slices bacon, cut into pieces ⓘ
- 2 tablespoons butter ⓘ
- 1/3 cup diced celery ⓘ
- 1/4 cup diced onion ⓘ
- 1/4 teaspoon minced garlic ⓘ
Instructions
- Preheat oven to 350'.
- Wash and prepare whole chicken, drain excess water off chicken.
- Mix together melted butter and salt,black pepper,paprika,Thyme and Old Bay Seasoning and brush over the chicken.
- Place in a roasted pan and set aside.
- In a large sauce pan add bacon pieces and butter, begin to fry pieces and add onion and celery. Saute lightly.
- Add minced garlic and stir to combine.
- When onion has turn lightly brown add chicken broth and herb stuffing. Stir well.
- Add salt,pepper and poultry seasoning and let simmer til mixture is not completely dry. (still moist like)
- Turn into a bowl and stir in egg and evaporated milk.
- Add stuffing to the cavity of the whole chicken.
- Add 3-4 slices across top of the whole chicken and place in oven and bake 2hrs or until done.
- After a hour cover with foil to reframe from over browning.
- The last 20 minutes uncover chicken and let brown alittle more.
- NOTE: If you have some stuffing mix lefted over you can bake the rest in a lightly greased baking dish or you may just bake the stuffing separate from the chicken at 350' for 30 minutes (depending on the amount lefted over).
Nutrition & Diet Analysis (per serving)
982
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).