High Heat Roasted Stuffed Whole Chicken
January 26, 2012
"This recipe is based off of Kittencal's Blasted Rapid-Roast Whole Chicken. I used her fast cooking method for stuffed chicken and it turned out delicious! I also used the turkey flavored stuffing mix but you can use your favorite version. I use the microwave method for cooking the stuffing mix."
Remove packet of chicken organs and such. (I discard).
Rinse the chicken inside and out well under cold water then pat dry using paper towels.
Prepare stuffing mix as directed, plus add the pineapple in juice to mixture, and stir well.
Divide stuffing mixture into two bowls. (set aside).
Preheat oven to 450 degrees F
Place chicken on roasting rack and stuff chicken with one of the bowls of stuffing. (If more stuffing is needed, use a new spoon to add mixture to first bowl, so it is not contaminated by raw meat).
Cover and refrigerate the remaining stuffing mixture.
In a small dish mix olive oil, garlic salt, rosemary and thyme together and rub all over chicken. (I use latex gloves for this part).
Truss up the chicken if you want. (I have never done that before ever).
Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 55 minutes (or until the internal temperature reaches about 180 degrees F.
Cover with foil, let sit and rest for 15 minutes before slicing.
While chicken is resting, heat up refrigerated stuffing in microwave for about 1-2 minutes.
Spoon stuffing from the chicken and mix together with the microwaved version.
Nutritional FactsServing Size: 1 (403.5 g), Calories 504.2, Total Fat - 13.5 g, Saturated Fat - 2.8 g, Cholesterol - 762 mg, Sodium - 656.7 mg, Total Carbohydrate - 32.7 g, Dietary Fiber - 5.8 g, Sugars - 6.1 g, Protein - 59.8 g, Calcium - 78.9 mg, Iron - 9.9 mg, Vitamin C - 35 mg, Thiamin - 0.3 mg.
Tips & Variations
No special items needed.