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roasting
roast-chicken-with-corn-bread-and-oyster-stuffing

Photo by: Joey De Leo

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

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

1408 kcal
17 % daily value
19 % daily value
13 % daily value
1143 mg
127 mg
102 g
1 g
0 g
16 g
500 mg
930 mg
35 g
101 g
41 % daily value

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