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.
Provided by Loves2Teach
Categories Whole Chicken
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Rinse chicken, remove excess fat from around the cavity and pat dry.
- Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
- 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.
- Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
- When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
- Place the chicken in the bottom of a small roasting pan that has a cover.
- 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.
- Tie the legs together to hold the stuffing in with kitchen twine.
- Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
- 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.
- Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
- Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
- Enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #stuffings-dressings #main-dish #side-dishes #poultry #american #southern-united-states #chicken #dietary #meat #whole-chicken #4-hours-or-less
You'll also love
Pratichha Magar
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make roast chicken dish.
Daniel Ainomugisha
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the results are delicious.
Santhi maya
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it!
Khurram Jutt
[email protected]This recipe is a great way to use up leftover cornbread.
Precioux Sharon
[email protected]I'm not a fan of cornbread, but I still enjoyed this recipe. The chicken was cooked perfectly and the stuffing was moist and flavorful.
Md Josim
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious, homestyle meal.
Joseph Bensly
[email protected]I love the crispy skin on the chicken and the moist, flavorful stuffing.
Melissa
[email protected]This is my go-to recipe for roast chicken. It's always a crowd-pleaser.
Rupan Mahato
[email protected]I've been making this recipe for years and it's always a hit. The combination of the chicken and cornbread stuffing is unbeatable.
Yahaya Usman
[email protected]I made this recipe for my family last night and they loved it! The chicken was tender and juicy, and the cornbread stuffing was a perfect complement. This is a great recipe for a special occasion.
Paidamoyo Ndara
[email protected]This chicken was absolutely delicious! The cornbread stuffing was moist and flavorful, and the chicken was cooked to perfection. I will definitely be making this again.