From April 2012 Food Network Magazine
Rinse the chicken and pat dry. Put on a large plate and refrigerate, uncovered, at least 4 hours or overnight to dry out the skin.
Pat the chicken dry and season the cavity with salt and pepper. Put the chicken on a rack in a roasting pan, tucking the wings underneath. Preheat the oven to 450 degrees F.
Cook the butter, garlic and walnuts in a small skillet over low heat until the butter is melted and the nuts are toasted, about 7 minutes. Brush the chicken with 2 tablespoons of the garlic butter; transfer the remaining butter mixture (including the garlic and nuts) to a large bowl. Add the parsley, thyme and bread and toss to coat. Fill the cavity of the chicken with about two-thirds of the stuffing; scatter the rest around the chicken in the pan. Sprinkle the chicken with 2 teaspoons salt and 1/2 teaspoon pepper.
Transfer the roasting pan to the oven and roast until the stuffing is toasted, about 20 minutes. Add 2 cups of chicken broth to the pan and roast 40 more minutes. Use a spoon to scoop the stuffing out of the chicken and transfer to the bottom of the roasting pan with the rest of the stuffing; continue roasting until a thermometer inserted into the thickest part of the chicken thigh registers 165 degrees, 30 to 35 minutes.
Transfer the chicken to a platter and let rest 15 minutes. Transfer the stuffing to a bowl. Put the roasting pan on the stove-top over medium-high heat. Add the remaining 2 cups broth to the pan and cook, scraping up any browned bits with a wooden spoon, until almost syrupy, 5 to 8 minutes. Return the stuffing to the pan to soak up the juices. Serve with the chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (275g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 431 | ||
Calories from Fat: 180 (42%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 20g | 27 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 40.5mg | 12 % | |
Sodium 954.3mg | 33 % | |
Potassium 305.1mg | 8 % | |
Total Carbohydrate 50.6g | 15 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 48g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 431
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.