Sunday Dinner Chicken

My mother was coming into town for the holidays. I wanted to make sure I made something that she would like - she is quite the picky eater.

Who doesn’t like roast chicken? I felt this would be safe!

I enjoyed the added touch of rubbing the inside of the bird with the lemon. It provides just enough of the lemon taste without going over the line to a lemon chicken.

The stuffing was great and had tons of flavor. I used what was left of the rye bread I made a few weeks back for the bread crumbs. I also mixed in a small amount of white bread. The mixture gave the stuffing a great flavor.

The bird cooked nicely with a lovely golden crust of the skin. The chicken was moist throughout as well.

The only thing I wish I had thought to do was make a gravy. There was a small amount of pan juices, it would have been super simple to whip one up.

This was a great dish and doesn’t take too long depending on the size of your chicken. It is the perfect dish for Sunday Dinner!

Roast Stuffed Chicken

1 Fryer Chicken

1 Lemon

Butter

1 Onion, Chopped

1/2 Cup Chopped Celery

1/4 Cup Chopped Parsley

1 Teaspoon Thyme

Salt and Pepper

2 1/2 Cups Fine Bread Crumbs

Rub the cavity of the chicken with the lemon. Melt butter in a skillet and add the chopped onion. Cook until just barely soft. Add the celery, parsley, theme and 1 teaspoon each salt and pepper. Mix with the bread crumbs and add additional melted butter, about 1/4 cup. The dressing should not be too dry, but rather moist, not soggy. Stuff the chicken lightly and fasten with skewers. Rub the bird well with butter. Sprinkle lightly with salt. Bake in a 350 degree oven for 15 minutes per pound.