How To Make A Whole Chicken And Stuffing With Gravy
1 Whole Chicken
1 Stick of Softened Butter 1/2 Cup
6 Slices Of Bread
1 Small White Onion
2 Cloves Garlic
Salt And Pepper to taste
Preheat Your Oven To 350°. Clean your chicken and remove giblets, gizzard, and neck; put aside. Pat dry your chicken with paper towels.
**To Make Chicken Stock-Use a small pot and fill 2/3 with water and boil gizzard, neck and giblets at least 10 minutes or longer till the water turns a caramel color. You can use this with a baster and baste the chicken every 10 minutes or so to keep the chicken moist while it's in the oven.**(optional)
Use 2 tablespoons of butter and coat inside of chicken. (I use my hands to get in there well, but you can use a paper towel.)
Coat the entire outside of the chicken with garlic salt, coat well.
Put water on a plate just enough to not spill over the edges. Take your bread and very quickly dunk each side in the water. You only want to lightly moisten the bread, not completely soak it. This will result in mushy stuffing.
In a frying pan melt 3 tablespoons butter add chopped onion and finely chopped garlic and simmer on medium for 6-8 minutes stirring occasionally.
Put your bread in a bowl with the egg, butter, and onions; mix well. Stuff the mixture inside the chicken and tie the legs together with the breast side turned up on the roasting pan. (I just use regular string)
Flip the wings behind the back so they are not sticking out and will not be burned.
Place into oven and cook according to the chart below.
Take the drippings from your roasting pan and place onto a frying pan. Put on medium and heat, and add 1/3 Cup Flour. Stir.
Add milk for white gravy and water for dark gravy. (I like to use both) Add a little at a time until you get the consistency you want. Stir frequently. Add salt and pepper to taste and pour in gravy boat. ENJOY!!
Chicken Weight And Cook Time
2 1/2 - 3 lbs - 1 1/2 - 1 3/4 hours
3 - 4 lbs - 1 3/4 - 2 hours
4 - 6 lbs - 2 - 2 1/4 hours
If you like chicken try my Easy Chicken And Dumplings.
For dessert how about Layered Strawberry Vanilla Cake With Cool Whip Icing.
I hope you enjoy this recipe, I have made it many times and my family eats it up!