Whole Roast Chicken with Bread Stuffing
A golden-brown roasted chicken stuffed with tender bread, onions, celery, and thyme—a festive alternative to turkey for small gatherings.
- Time
- 1 h 30 min
- Serving
- 697 kcal
- Ingredients
- ≈ $1.60
- Protein
- 48 g
Ingredients
- 1 Whole chickenpack 1.6 kg ≈ $7.15 240 g
- 2 White breadpack 350 g ≈ $1.44 41 g
- 3 Onions≈ $1.60 per kg 34 g
- 4 Celery stalkspack 400 g ≈ $2.20 26 g
- 5 Butterpack 180 g ≈ $1.58 14 g
- 6 Dried thyme to taste
- 7 Garlic≈ $10.00 per kg 4 g
- 8 Salt 2 g
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 375°F (190°C). Cube the bread, finely chop the onion3, celery4, and garlic7.
Melt half the butter5, sauté the onion3 and celery4 for 4–5 minutes until soft, then cook with garlic7 and thyme for 30 seconds.
Mix the vegetables with the bread, season with salt and pepper—keep it moist but not mushy.
Pat the chicken dry, season inside and out with salt, pepper, and the remaining butter5. Loosely pack the stuffing into the cavity.
Roast 75–85 minutes until the skin is golden and juices run clear when the thigh is pricked.
Let the chicken rest 10 minutes, then slice and serve with the stuffing.
Tips
- Why it works
- Cook the onion and celery for 4-5 minutes until soft so the stuffing isn't watery and doesn't fall apart in the oven. If you overcook them, the bread will burn and turn hard.
- Substitutions
- Swap the celery (26 g) for parsley or grated carrot (20 g), and cut the oil by 2 g. Use rye bread or day-old loaf, but not fresh baguette, which will crumble.
- Common mistakes
- The stuffing leaks out if you don't pat the chicken dry before stuffing or the vegetables are too juicy. If juice runs out when you carve, bake longer with the oven door closed.
- Storing and reheating
- Keep in an airtight container in the fridge for 3 days. Reheat in the microwave for 3-4 minutes with a lid, adding 1 tablespoon of water. Don't freeze, the stuffing will go soft.
- Serve with
- Serve with mashed potatoes and pickled cucumbers. For kids, cut boneless portions and add 5 g of grated cheese to the stuffing to bind it.
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