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Roast Chicken with Corn Bread and Oyster Stuffing

Updated February 23, 2016
(1 Votes)

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Serves6

Cooking Methodroasting

CostModerate

Moderate

Total Timeunder 2 hours

OccasionCasual Dinner Party

Recipe Coursemain course

Mealdinner

Taste and Texturesavory

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)

Instructions

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.

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