Stuffed Whole Chicken
A whole chicken filled with savory bread stuffing, seasoned with thyme, and roasted until golden brown and juicy.
Ingredients
- 1 1/2 cups hot water 360 ml
- 3 tablespoons butter cut into small pieces, 43 g
- 1 package chicken-flavored stuffing mix 6 ounces / 170 g
- 1 whole roasting chicken giblets removed, about 5 lbs / 2.3 kg
- 1 tablespoon olive oil
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 325°F (165°C). Pat the chicken very dry inside and out with paper towels.
- In a large bowl, pour the hot water over the butter pieces and stir until the butter has melted.
- Add the stuffing mix to the bowl. Stir gently with a fork until the mix is just moistened. Do not overmix. Set it aside.
- Lightly season the inside cavity of the chicken with salt and pepper. Loosely fill the main and neck cavities with the prepared stuffing. Do not pack the stuffing tightly.
- Secure the chicken's openings with small metal skewers or by sewing with kitchen twine. Tie the legs together with twine.
- Place the chicken breast-side up on a rack set inside a roasting pan. Rub the entire surface of the chicken with olive oil.
- Sprinkle the chicken evenly with dried thyme, salt, and pepper.
- Roast for about 1 hour and 40 minutes to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C), and a thermometer inserted into the center of the stuffing also reads 165°F (74°C). The juices should run clear when pierced.
- Carefully transfer the chicken to a cutting board. Let it rest for 10 to 15 minutes before carving. This allows the juices to settle, ensuring the meat is moist.
Notes
Food Safety: For safe consumption, it is critical that both the chicken meat and the center of the stuffing reach an internal temperature of 165°F (74°C). Always use a meat thermometer to check.
Stuffing Tip: Only stuff the chicken immediately before roasting. Stuffing a chicken ahead of time is unsafe and can lead to bacterial growth.
Resting is Key: Do not skip the resting period. It makes the chicken juicier and easier to carve.
Basting: For extra-moist meat, you can baste the chicken with the pan drippings every 30 minutes during the last hour of cooking.