Information
Course: main course
Total time: under 2 hours
Skill level: Moderate
Cost: Moderate
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.
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