Double Stuffed Roast Chicken

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}.

Sausage & Mushroom Stuffing with Quinoa & Herbs

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.

Double Stuffed Roast Chicken2

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.

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}
Serves: 8
  • 1 5-6 lb. whole roasting chicken
  • 2 Tbl. butter, softened
  • 1 tsp. Mrs. Dash garlic & herb seasoning
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • 2 cups chicken broth or water
  • 1 batch of Mushroom, Sausage & Sage Quinoa Stuffing (recipe link in post)
  1. Prepare stuffing according to recipe instructions. Cool completely.
  2. Preheat oven to 325 degrees.
  3. 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.
  4. 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.
  5. Combine softened butter with seasonings and rub all over outside of chicken.
  6. Bake chicken for 2½ - 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.
  7. 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.


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