Roast Chicken with Bread Stuffing and Gravy

This recipe is taken from the 1995 Milk Calendar. This is the Roast Chicken with Bread Stuffing and Gravy recipe.

  • Prep: 15 min - 20 min
  • Cooking: 1 h 30
Yields 6 servings
roast chicken with bread stuffing and gravy

Ingredients

  • Bread Stuffing
  • 2 tbsp (30 mL) butter
  • 1 small onion finely chopped
  • 1 rib celery chopped
  • 4 cups (1 L) stale bread cubes
  • 1/2 tsp (2 mL) dried sage or poultry seasoning
  • 1/2 cup (125 mL) Milk
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (1 mL) pepper
  • 1 chicken (3 lb/1.5 kg)
  • Gravy
  • 1/3 cup (80 mL) water
  • 2 tbsp (30 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • 3/4 cup (180 mL) juices from chicken or chicken broth
  • 3/4 cup (180 mL) Milk
  • Salt and pepper to taste

Preparation

Bread Stuffing:

Heat butter in a small skillet. Add onion and celery. Cook 3 to 4 min. Combine with bread cubes. Add sage, milk, salt and pepper. Cool mixture. Spoon stuffing loosely into the cavity of the chicken. (If there is any extra stuffing, bake separately in a baking dish covered with foil.)

Place chicken, breast side up, in a roasting pan. Sprinkle with salt and pepper. Roast, uncovered, in a preheated 350 °F (180 °C) oven for 1 1/2 hrs or until thoroughly cooked. Baste chicken every 20 min with pan juices. Remove chicken from pan. Remove stuffing from chicken. Keep warm separately.

Gravy:

Add water to pan and scrape off any bits from the bottom. Reserve juices.

Melt butter in a small saucepan. Stir in flour. Cook 3 to 4 min until lightly browned. Whisk in reserved juices or stock and milk. Bring to a boil. Cook approx 5 min until mixture thickens. Season with salt and pepper to taste.

To serve, carve chicken and serve with gravy and stuffing.

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