Roast Chicken with Cornbread Stuffing
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat the oven to 375°F (190°C).
Season the inside and the outside of the bird with salt and pepper. Let it rest on the counter for 15 minutes.
Meanwhile, assemble the stuffing. In a large bowl combine together the cornbread, onion, sage, pumpkin seeds, raisins, garlic, jalapeno and chicken stock. Season with salt and pepper.
Stuff both of the chicken’s cavities with the stuffing and make sure not to overstuff.
Truss the bird using white kitchen string, and arrange it breast side up in a roasting pan. Brush the bird all over with the melted butter. Transfer to the rack in the middle of the oven. Roast for 30 minutes.
Baste the chicken and reduce oven temperature to 350°F (175°C) and continue to roast for 2 hours or until a meat thermometer registers 180°F (82°C). Continue to baste the chicken every 20-30 minutes to help crisp the skin.
Remove the chicken from the oven and allow it to rest for 10 minutes. Remove the stuffing from the bird before carving.
|Per 435 g serving||Amount|
|Saturated Fat||20 g|
|Per 435 g serving||% Daily Value|