Celery Herb Stuffing and Savory Chicken

Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I taught my children this recipe by singing along to Scarborough Fair by Simon and Garfunkel: Parsley, Sage, Rosemary and Thyme, great herb stuffing seasonings. If you can get savory from the Atlantic provinces to green your chicken; it would be the best. My father was a Newfoundlander and swore by their savory.

By Loretta's Recipe Journal
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.

  • Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.

  • Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

Cook's Note:

This recipe can be increased for a larger chicken or turkey. Allow 20 minutes per pound at 350 degrees F (175 degrees C), covered, then 425 degrees F (220 degrees C), uncovered, until browned, about 15 minutes more.

Tips

Place any extra stuffing into a greased ovenproof dish and bake, covered, until vegetables are translucent, about 45 minutes. If the casserole seems dry, moisten with a small amount of chicken stock or melted butter.

Nutrition Facts

Per Serving:
599.2 calories; 39.7 g protein; 18.7 g carbohydrates; 165.1 mg cholesterol; 755.1 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Baking Nana
Rating: 4 stars
02/23/2015
Rather then 1 1/2 hours this took a total time of just over 2 1/2 hours. I roasted covered as directed for 1 hour 15 minutes and the internal temp of the stuffing was 115. I continued to let it roast at 350 uncovered at 2 hours the stuffing was 142. While the chicken may have been done the stuffing was not. I never did turn the oven to 425 just let it roast to bring the stuffing up to temp. Finally at 2 1/2 hours the stuffing was at 164 and I pulled the chicken and let in rest. The bird was nicely browned but the meat was over cooked. The wings and legs were falling off when I removed it from the pan. (This is why I usually don't stuff poultry) The stuffing in the casserole and in the bird tasted great - next time just skip the stuffing the bird part. Good thing I wasn't in a hurry for dinner! Read More
Helpful
(4)
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Baking Nana
Rating: 4 stars
02/23/2015
Rather then 1 1/2 hours this took a total time of just over 2 1/2 hours. I roasted covered as directed for 1 hour 15 minutes and the internal temp of the stuffing was 115. I continued to let it roast at 350 uncovered at 2 hours the stuffing was 142. While the chicken may have been done the stuffing was not. I never did turn the oven to 425 just let it roast to bring the stuffing up to temp. Finally at 2 1/2 hours the stuffing was at 164 and I pulled the chicken and let in rest. The bird was nicely browned but the meat was over cooked. The wings and legs were falling off when I removed it from the pan. (This is why I usually don't stuff poultry) The stuffing in the casserole and in the bird tasted great - next time just skip the stuffing the bird part. Good thing I wasn't in a hurry for dinner! Read More
Helpful
(4)
Baking Nana
Rating: 4 stars
02/23/2015
Rather then 1 1/2 hours this took a total time of just over 2 1/2 hours. I roasted covered as directed for 1 hour 15 minutes and the internal temp of the stuffing was 115. I continued to let it roast at 350 uncovered at 2 hours the stuffing was 142. While the chicken may have been done the stuffing was not. I never did turn the oven to 425 just let it roast to bring the stuffing up to temp. Finally at 2 1/2 hours the stuffing was at 164 and I pulled the chicken and let in rest. The bird was nicely browned but the meat was over cooked. The wings and legs were falling off when I removed it from the pan. (This is why I usually don't stuff poultry) The stuffing in the casserole and in the bird tasted great - next time just skip the stuffing the bird part. Good thing I wasn't in a hurry for dinner! Read More
Helpful
(4)
naples34102
Rating: 4 stars
04/09/2018
4-8-2018 ~Great, basic reference recipe for a traditional roast chicken with bread stuffing. Using the recipe for the most part as a time and temperature guide, I took a little liberty with the stuffing. I sweated the celery and onions along with some chopped mushrooms. (Trying to clear out the fridge before we head out of town again) Rather than all the herbs called for I made it simple and used poultry seasoning to taste. I did not need a half cup of butter, merely enough to sweat the vegetables and to ensure a rich, moist stuffing. I also added some chicken broth and a beaten egg. I rubbed some butter under the skin of the chicken and on the outside as well. Individual ovens can vary, but the chicken came out of the oven perfectly roasted, tender and juicy after 1-1/2 hours. It was 160 degrees when I took it out of the oven but after about ten minutes of resting time while making some gray with the drippings it was a perfect 165 degrees. My bird was exactly 3 pounds and I roasted it at a consistent temperature of 350 degrees, uncovered. While I did make some modifications to the stuffing to suit my taste, I found the recipe a useful guide in terms of roasting such a small chicken! Four stars rather than five – too much butter called for, and it is best not to cover the chicken while roasting. Read More
Helpful
(3)
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