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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F. | 2. Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl. | 3. Add hot water and butter; stir to mix. | 4. Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside. | 5. Check inside the chicken for giblets, remove and set aside. | 6. Rinse chicken inside and out with cold running water. | 7. Dry thoroughly inside and out with paper towel. | 8. Sprinkle salt and fresh ground pepper inside the cavity and all over the outside. | 9. Place chicken in a roaster. | 10. Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it. | 11. If necessary secure the neck skin with a pick. | 12. Take a length of kitchen string and tie the ends of the legs as close together as possible. | 13. Rub the butter all over the outside of the chicken making sure to cover the whole outside surface. | 14. Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece. | 15. Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird. | 16. If the bird is not completely covered (except for the underside) Use a third piece to finish covering. | 17. Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes. | 18. Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours. | 19. At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden. | 20. If the juice is not yet clear, roast a little longer and check again. | 21. Once the chicken is well browned, remove to platter, cover with foil and let rest. | 22. In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour. | 23. Remove to strainer, reserving liquid. | 24. Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid. | 25. Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well. | 26. Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes. | 27. (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken. | 28. Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken flavor stuffing mix	1	box		-	-	-	-
hot water	1 1/4	1/4		0.0	0.0	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
water chestnut	1	can	drained chopped	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
poultry seasoning	1 -2	tablespoon		4.605	0.9838	0.1438	0.113
chicken	1	chicken	thawed thawed	2227.98	1.3598	191.7318	155.1218
salt pepper			ground	-	-	-	-
butter	1/4	cup	softened	171.0	7.857	5.343	14.4
aluminum foil				-	-	-	-
chicken giblet				2227.98	1.3598	191.7318	155.1218
water				0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
poultry seasoning	1	teaspoon		4.605	0.9838	0.1438	0.113
flour	3 -4	tablespoons		0.0	0.0	0.0	0.0
hot water				0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.