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Roast Chicken with Corn Bread and Oyster Stuffing

Photo by: Joey De Leo
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

  • ¼ pound unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 celery ribs, finely chopped
  • 2 cups crumbled corn bread
  • 1 teaspoon finely chopped fresh sage
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh rosemary
  • ¼ cup heavy cream
  • 1 dozen oysters, shucked and drained with about 1/2 cup oyster liquor reserved
  • 1 egg
  • Salt and freshly milled black pepper
  • 2 whole chickens (each about 3 1/2 pounds)

Directions

Preheat the oven to 450° F.

In a medium skillet, melt the butter and sauté the onions and celery until wilted. Turn into a bowl and add the remaining stuffing ingredients.   

Stuff and truss the chickens and set them on a rack in a large roasting pan.  Roast for 1 hour to 1 hour and 20 minutes, or until the thigh juices run clear, basting from time to time.   Allow to rest for 10 minutes before serving.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

1408kcal (70%)
170mg (17%)
11mg (19%)
401mcg RAE (13%)
1143mg
127mg
102g
1g
0g
16g
500mg (167%)
930mg (39%)
35g (177%)
101g (156%)
7mg (41%)
 

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