Double Stuffed Roast Chicken {with Mushroom, Sausage & Sage Quinoa Stuffing}
My friend Jamie Oliver suggested I try tucking my stuffing up under my roast chicken skin. So of course I did and I stuffed the cavity. I LOVE stuffing. One of my most favorite food group. Here we have our newest Double Stuffed Roast Chicken {with Mushroom, Sausage & Sage Quinoa Stuffing}.
I got up last Sunday morning with one mission. To create an amazing stuffing. I had arranged for some special ingredients to conveniently be on hand. A loaf of grainy French bread, fresh mushrooms and sage, sausage and an assortment of aromatics. Here’s how I put together our Mushroom, Sausage & Sage Quinoa Stuffing.
Taking Jamie’s advice I gently loosened the skin above the chicken breasts and lightly tucked in a few cups of our wonderful stuffing. I then tipped him on end (the chicken, not Jamie) and loosely filled the cavity with stuffing as well. Which left me enough to fill a casserole dish to bake along side our Double Stuffed Roast Chicken.
The results were beautiful if I might say so myself. And I have enjoyed leftover chicken and stuffing for days. Heaven.
Double Stuffed Roast Chicken {with Mushroom, Sausage & Sage Quinoa Stuffing}
Ingredients
- 1 5-6 lb. whole roasting chicken
- 2 Tbl. butter softened
- 1 tsp. Mrs. Dash garlic & herb seasoning
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 cups chicken broth or water
- 1 batch of Mushroom Sausage & Sage Quinoa Stuffing (recipe link in post)
Instructions
- Prepare stuffing according to recipe instructions. Cool completely.
- Preheat oven to 325 degrees.
- Rinse chicken and pat dry with paper towels. Reserve gizzard pack for making broth later. Gently loosen skin above breasts; tuck in a couple cups of stuffing. Tip chicken up and loosely fill cavity with additional stuffing.
- Place chicken on a rack in a roasting pan. Tie legs together with butcher’s twine. Add two cups of chicken broth or water to the pan.
- Combine softened butter with seasonings and rub all over outside of chicken.
- Bake chicken for 2 1/2 – 3 hours, basting with juices from pan every 30 minutes. Chicken is done when juices run clear and thermometer inserted into the inner thigh registers 165 degrees. If your chicken comes with a pop-up timer trust it.
- Remove chicken from oven and allow to rest for at least 15 minutes before slicing, 30 minutes is preferable. Remember to reserve the carcass for making broth.