| Level: | Intermediate |
| Total: | 15 hr 25 min |
| Active: | 1 hr 30 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 15 hr 25 min |
| Active: | 1 hr 30 min |
| Yield: | 6 servings |
Ingredients
- One 4 1/2-pound chicken with giblets (2 pieces liver and 1 gizzard, well-trimmed)
- Canola oil, for oiling pan and chicken
- 1 1/4 cups coarse breadcrumbs from a day-old country loaf, white or wheat
- Fine sea salt and freshly ground black pepper
- Fine sea salt and freshly ground black pepper
- 8 tablespoons cold salted butter
- 2 tablespoons white wine
- 3 ounces fresh pork sausage
- 1 1/2 large onions, finely diced
- 1 tablespoon minced fresh sage
- 3 cloves garlic, minced
- 1 1/2 cups chopped Swiss chard (about 1/2 bunch)
- 1/3 cup chopped chives
- Zest of 1/2 lemon
Instructions
- Wash the chicken under cool running water and pat it dry with paper towels. Refrigerate, uncovered, for at least 12 hours and as long as 2 days.
- Preheat the oven to 425 degrees F. Oil a roasting or baking pan with canola oil.
- Make the stuffing: Put the breadcrumbs in a medium bowl. Heat a large skillet over medium-high heat. Sprinkle the liver and gizzard with salt and pepper. Add 1 tablespoon of the butter to the skillet and when it melts, add the giblets and cook quickly until browned on both sides, about 3 minutes. Transfer them to a cutting board, chop finely and add to the breadcrumbs. Off of the heat, add the wine and scrape the bottom of the skillet to dislodge the brown bits; pour the liquid onto the breadcrumbs and mix.
- Add the pork to the skillet and cook until browned, about 5 minutes; scrape the pork into the bowl with the bread mixture. Add 3 tablespoons of the butter, the onions and 1/4 teaspoon each salt and pepper to the skillet and cook over medium heat until the onions are soft and tender, 10 to 15 minutes. Add the sage and garlic and cook 1 minute longer. Add the Swiss chard and cook until wilted. Scrape the mixture and all the buttery juices onto the breadcrumbs and mix to combine. Add the chives and lemon zest and taste for seasoning, adding more salt and pepper if needed.
- Loosen the skin over the chicken breasts. Insert the remaining 4 tablespoons cold butter under the skin of the chicken breasts, pushing down to disperse them. Rub the chicken all over with a thin film of canola oil. Sprinkle the chicken heavily on all sides with 3/4 teaspoon each salt and pepper. Stuff the cavity with the bread mixture, and stuff the neck skin with any remaining stuffing. Set the bird in the oiled roasting pan.
- Roast the chicken until the skin dries and the butter melts, about 15 minutes. Turn the heat down to 375 degrees F and continue to roast, basting the chicken once or twice with the fat that accumulates in the corners of the pan, until the thickest part of the thigh registers 170 degrees F on an instant-read thermometer, 45 to 55 minutes.
- Transfer the chicken to a large platter to rest for 5 to 10 minutes. Strain the pan juices into a bowl and skim off the fat. Pour 1/4 cup water into the roasting pan, set it on a burner on high heat and scrape up any stuck-on bits on the bottom with a rubber spatula. Return the defatted juices to the pan and simmer together for 3 to 5 minutes to make a thin, natural gravy. Season with salt and pepper.
- Carve the chicken on the platter. Slice the wings at the joint, twist to remove them and set them above the chicken. Cut the thighs at the joint, twist to remove them, slice them diagonally at the leg joint to separate them into thigh and drumstick and lay them on the platter. Carve thin slices from the breast meat and let them lay as they fall; pour a little gravy over the white meat, avoiding wetting the crispy skin of the thighs. Cut the stuffed neck in slices, and serve with the rest of the gravy in a small pitcher on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 863 |
| Total Fat | 62 g |
| Saturated Fat | 22 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 50 g |
| Cholesterol | 224 mg |
| Sodium | 1153 mg |
| Serving Size | 1 of 6 servings |
| Calories | 863 |
| Total Fat | 62 g |
| Saturated Fat | 22 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 50 g |
| Cholesterol | 224 mg |
| Sodium | 1153 mg |
Reviews
The,stuffed chicken
I made this for friends and they loved it!!! I didn’t change anything. I used chicken broth for the gravy. Served it with sauteed chard. This is a keeper. Well worth the extra steps for roasting chicken. The butter under the skin really kept it moist beyond belief. Thank You Amy!! I love your show!!
This chicken is so good, moist and full of flavor. I bought your cookbook and tried several other recipies. Hope Food Network keeps your show on the air, we love watching you cook in your kitchen and using that wild outdoor grill.
Interesting twist with the chard in the stuffing. However, I think she used up an entire butter cow from the State Fair in coating that chicken. Seriously, slow down on the butter, Amy.
looks amazing love to try it, I just bought her new cookbook and looking forward to making the recipes
This Recipe is Phenomenal! I tweaked the stuffing – used dried cubed bread, garlic, onion, chicken stock, sausage and baby beet greens! I had a ton of beets from my garden and the greens are so delicious! The butter under the skin and on the top really tops this off!
First off, I’m really enjoying the show Amy!
I made this roast chicken yesterday and it turned out awesome! The stuffing is absolutely to die for and I didn’t even add the giblets or sausage. I used dried breadcrumbs and added some homemade chicken stock to moisten it up a bit. I also substituted kale for the Swiss chard because that was what was available at the Farmer’s Market this past weekend. I would definitely recommend this recipe and look forward to seeing more of the show.
I made this roast chicken yesterday and it turned out awesome! The stuffing is absolutely to die for and I didn’t even add the giblets or sausage. I used dried breadcrumbs and added some homemade chicken stock to moisten it up a bit. I also substituted kale for the Swiss chard because that was what was available at the Farmer’s Market this past weekend. I would definitely recommend this recipe and look forward to seeing more of the show.
I made this recipe last night after watching the episode of Heartland Table because the roast chicken looked delicious and the Swiss chard stuffing was a unique twist. It turned out better than I expected!
For the stuffing, I used dried breadcrumbs. The stuffing turned out delicious, but it was much more “bready” than it looked on the episode. If you’re using dried breadcrumbs, I would either cut down the amount required by the recipe, or increase the amount of Swiss chard.
I used a 6-pound chicken and still had leftover stuffing that wouldn’t fit in the bird. I just put it in a small baking dish and baked it in the oven for the last 15 minutes or so that the chicken was roasting.
For someone who loves roasted chicken, this recipe was the perfect combination of a classic roasted chicken with something a little unique and unexpected. Very good and pretty easy to prepare!