3 hrs 30 mins
This savory dish allows the chicken to baste the partridge breasts while cooking. Great as a meal for some who like game and others who don't care for it. Serve extra stuffing on the side.
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Units: US | Metric
- 2 partridge breasts
- 1 cup prepared herbed seasoned stuffing mix
- 3 -4 lbs roasting chickens
- 1/2 teaspoon sage
- 1 tablespoon butter
- 1 tablespoon minced celery
- 1 tablespoon minced onion
- 1Preheat oven to 325 degrees F.
- 2Wash partridge breasts and chicken.
- 3Saute minced vegetables until soft and add to dry stuffing mix.
- 4Prepare stuffing mix per packaged instructions.
- 5Stuff two breast w/ stuffing mix.
- 6Place partridge breasts inside chicken.
- 7Place chicken in roasting pan.
- 8Rub butter on chicken, sprinkle with sage and generous amounts of S& P.
- 9Roast 2 1/2- 3 hours Baste often.
- 10Let stand for 20 minutes covered with foil before carving.
- 11Gravy: Cook chicken parts and vegetables in water.
- 12Simmer for two hours.
- 13Save broth and discard vegetables.
- 14Cool neck and pick off meat.
- 15Chop into fine pieces.
- 16Chop giblets (discard gristle) and heart into small pieces.
- 17Add onion to broth and heat to boiling.
- 18Add onion powder and S& P.
- 19Lower heat.
- 20Whisk in gravy slurry slowly.
- 21Whisk continuously and cook over med.
- 22low heat until thickened (10 minutes).
- 23Add chopped chicken pieces and heat.
- 24Pour gravy over portions of partrige and chicken or serve gravy over mashed potatoes as a sidedish to the chicken and partridge.
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Nutritional Facts for Partridge Stuffed Chicken and Gravy
Serving Size: 1 (345 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 296.3
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 5.9 g
- Cholesterol 84.0 mg
- Sodium 108.8 mg
- Total Carbohydrate 10.0 g
- Dietary Fiber 1.1 g
- Sugars 1.4 g
- Protein 20.1 g
The following items or measurements are not included:
seasoned stuffing mix