Roast Chicken With Seed Bread Stuffing

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READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350ºF.
  • Trim, peel, and cut into large chunks, the carrots, celery, and onion.
  • Scatter the carrots, celery, and onion in a roasting pan.
  • Place the halves of chicken, skin side up, on the vegetables.
  • Randomly tuck 5 pieces of garlic under the skin on each half.
  • Squeeze the lemon over the chicken.
  • Dust with the tarragon, paprika, seasoned salt, and peppers.
  • Cover and put in the oven.
  • Make the stuffing while the chicken is cooking.
  • Put the chicken stock in a small saucepan over the lowest heat.
  • Preheat a medium, heavy frying pan for about 1 minute over medium heat.
  • Spray it twice with the vegetable oil.
  • Add the onion, garlic, mushrooms, and celery.
  • Saute for 3 minutes.
  • Add the wine and cook for 2-3 minutes more, until the vegetables are limp.
  • Remove the pan from the heat.
  • Combine the bread, apple, raisins, poppy seeds, sunflower seeds, sage, and peppers in a large bowl and toss to mix.
  • Add the warm chicken stock, the vegetable mixture, and the egg whites.
  • Mix thoroughly with a wooden spoon.
  • Pour the stuffing mixture into a casserole and cover.
  • When the chicken has cooked for 15 minutes, put the casserole of stuffing in the oven and bake alongside the chicken.
  • When the chicken has cooked 45 minutes, uncover, baste lightly with pan juices, and return the roasting pan to the oven uncovered.
  • Now bake both for 15 minutes, or until the thigh juices of the chicken run clear.
  • Total cooking time for the chicken is 1 hour; 45 minutes for the stuffing.
  • Remove the skin and carve the meat from the bones.
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