Roast Chicken & Stuffing Recipe with Gravy
Impress friends and family with a traditional roast chicken stuffed with a delicious bread stuffing for even more flavour and served with a thick gravy. This recipe is taken from the 1995 Milk Calendar.
- Prep: 15 min - 20 min
- Cooking: 1 h 30
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
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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.
