Whole Stuffed Chicken With Gravy

A whole stuffed chicken with gravy is the ultimate centerpiece for a comforting and elegant meal. Roasted to golden perfection, the chicken is filled with a savory stuffing that enhances its flavor and keeps it moist. Paired with a rich, homemade gravy made from the drippings, this dish is perfect for family dinners or special occasions. Serve it with your favorite sides, like roasted vegetables or mashed potatoes, for a truly satisfying feast.

Ingredients:

For the Chicken:

• 1 whole chicken (4–5 pounds), giblets removed
• 3 tablespoons olive oil or melted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste

For the Stuffing:

• 3 cups cubed bread (day-old works best)
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried sage
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 cup chicken broth
• 3 tablespoons melted butter
• Salt and pepper, to taste

For the Gravy:

• Drippings from the roasted chicken
• 2 tablespoons all-purpose flour
• 1–1 1/2 cups chicken broth
• Salt and pepper, to taste

Instructions:

1. Prepare the Stuffing: In a large bowl, combine the bread cubes, onion, celery, parsley, sage, rosemary, thyme, chicken broth, and melted butter. Mix well until the bread is slightly moistened. Season with salt and pepper to taste.
2. Prepare the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken dry with paper towels. Rub the olive oil or melted butter all over the chicken, then season with garlic powder, onion powder, thyme, paprika, salt, and pepper.
3. Stuff the Chicken: Gently spoon the stuffing into the chicken cavity, being careful not to overfill (allow room for expansion as it cooks). Tie the legs together with kitchen twine to secure the stuffing.
4. Roast the Chicken: Place the stuffed chicken breast-side up on a rack in a roasting pan. Roast for 1 1/2 to 2 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the stuffing reaches the same temperature.
5. Make the Gravy: Once the chicken is done, transfer it to a platter and let it rest for 15 minutes. Meanwhile, skim excess fat from the drippings in the roasting pan, leaving about 2 tablespoons. Place the roasting pan over medium heat on the stovetop and whisk in the flour. Cook for 1–2 minutes, then gradually add chicken broth while whisking to prevent lumps. Simmer until thickened, seasoning with salt and pepper to taste.
6. Serve: Carve the chicken and serve with the stuffing and gravy on the side.

This whole stuffed chicken with gravy is a timeless classic that brings warmth and flavor to any table, making it a meal to remember!