2 whole fresh chickens (3-5 lbs)
1 Tbsp salt
1 ½ tsp ginger
1 Tbsp flour
8 cups cubed bread crumbs
1 tsp salt
¼ tsp pepper
1 tsp dried sage
½ chopped onion
¼ cup diced celery (optional)
1/4 cup butter
1 cup chicken broth
- Prepare stuffing by cooking onions (and celery) in butter until soft. Mix all ingredients and set aside to cool.
- Remove rib cage and leg bones from chicken.
Pictures and instructions are on my blog.
There are a number of online videos you can check out as well. I have linked two:
- Once you have boned the chicken, lay it skin down on a working surface. Sprinkle lightly with some of the seasoning (mixing the ingredients called for)
- Beginning at tail end, sew up half way.
- Stuff with filling and continue sewing, folding flap from around neck over to sew shut.
- Rub outside of chicken with a little oil and the rest of the seasoning.
- Lay, breast side down, in roasting pan. ( I like the old black, speckled pan)
- Bake uncovered for 30 minutes at 375 F.
- Cover, reduce heat to 325 F and bake another 1 - 1 ½ hours, depending on size of chicken. (1/2 hour per pound total) I added carrots in the last half hour, then snap peas and frozen cranberries for the last 10 minutes.
- Remove from oven and place on serving platter. Cover and let sit 10 minutes. If you wish to serve it with gravy for mashed potatoes, mix 1 Tbsp flour and 1 cup water in a covered container and stir into drippings in pan, stirring and bringing it to a boil.
Note: If you are preparing a chicken for a later day, freeze uncooked stuffed chicken immediately and later thaw in fridge overnight