Sunday Roast Chicken with Chestnut Stuffing

[quicklook-recipe prep_time=”25 min” cook_time=”65 min” serves=”6″ details=”” ]

During the Depression, many folks could afford to serve chicken only for special meals, like Sunday dinner.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 3 tablespoons butter or margarine
• 1 medium-size yellow onion, chopped
• 1 stalk celery, chopped
• 4 cups dried bread cubes
• 1 can (151/2 ounces) chestnuts in brine, drained, rinsed,
• and chopped, or 2 cups chopped cooked chestnuts
• 1/4 cup pecan pieces, toasted

[/ingredients-left]
[ingredients-right]

• 1 teaspoon each dried thyme leaves and savory leaves
• 1/2 teaspoon each salt and black pepper
• 3/4 cup lower-sodium chicken broth
• 1 whole broiler-fryer chicken (21/2 to 3 pounds),
• giblets removed
• Chicken Gravy (recipe below)

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 30 minutes”]

[step-item number=”1″ image_url=”” title=”” ] In a small saucepan, melt butter over moderately high heat. Add the onion and celery and cook for 5 minutes or until vegetables are tender, stirring often. Remove the saucepan from the heat. In a large bowl, combine the bread cubes, chestnuts, pecans, thyme, savory, salt, and pepper. Stir in the onion mixture. Stir the chicken broth into bread cube mixture; toss to coat. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Preheat the oven to 375°F. Rinse chicken; drain and pat dry. Stuff and truss chicken. Then, place chicken, breast-side-up, on a rack in a roasting pan. Insert a roasting thermometer into thickest part of its thigh without touching bone. Spoon the remaining stuffing into a lightly greased 11/2-quart casserole; cover and refrigerate. Roast chicken for 1 to 11/4 hours or until the thermometer registers 180°F. Bake the covered casserole of stuffing alongside the chicken during the last 20 to 30 minutes of roasting. Let chicken stand for 10 minutes. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Meanwhile, prepare Chicken Gravy. Carve chicken, discarding skin. Serve with gravy. [/step-item][/step-list-wrapper]

[nutrition-info calories=”439″ calories_fat=”” fat=”18g” sat_fat=”6g” choles=”90mg” sodium=”532mg” carbs=”38g” sugars=”” protein=”32g” fiber=”4g”]

[/nutrition-info]

Chicken Gravy
In a small saucepan, whisk together 1 can (12 ounces) evaporated skimmed milk, 2 tablespoons all-purpose flour, 1 tablespoon lower-sodium chicken or beef bouillon granules, and 1/8 teaspoon black pepper. Cook over moderate heat, whisking constantly, for 5 minutes or until mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Makes 11/2 cups.

Originally Published in Reader's Digest