Roasted Chicken with Sourdough Stuffing

Name: Roasted Chicken with Sourdough Stuffing | KitchenAid US
Prep time: 20
Cook time: 15
Total time: 35
Yield: 5
Ingredients: 1/4 cup parsley, finely chopped; 1 cup chicken stock; 4 cups sourdough bread, cubed; 1 cups carrot, diced to 1/2 inch; 2 cups celery, diced to 1/2 inch; 1 white onion, diced; 3/4 teaspoon pepper; 1 tablespoon salt; 3 tablespoons butter, softened; 3 tablespoons garlic, slivered; 3 sprigs rosemary; 1 lemon, quartered; 1 whole broiler fryer chicken, about 3 pounds

KitchenAid Chef

Prep

20min

Cooking

15min

Total

35min

Serving

5

Ingredients

1/4 cup parsley, finely chopped

1 cup chicken stock

4 cups sourdough bread, cubed

1 cups carrot, diced to 1/2 inch

2 cups celery, diced to 1/2 inch

1 white onion, diced

3/4 teaspoon pepper

1 tablespoon salt

3 tablespoons butter, softened

3 tablespoons garlic, slivered

3 sprigs rosemary

1 lemon, quartered

1 whole broiler fryer chicken, about 3 pounds

Step by step

Set KitchenAid® Multi-Cooker to Sear 450 ºF and preheat.
Stuff chicken cavity with lemon, rosemary and garlic. Place butter underneath skin and season with salt and pepper. Truss chicken with butchers string.
Sear chicken breast side up, covered for 20 minutes. Turn the chicken breast side down; continue cooking for covered for 30 minutes or until cooked through. Remove chicken to a platter and tent with foil to keep warm and rest.
Attach Stir & Flip Wand to Stir Tower. Turn Stir Tower to Speed 1. Add onion, celery and carrots. Cook 4 to 6 minutes or until softened.
Add bread. Cook 3-5 minutes.
Add stock and parsley. Cook 30 seconds. Turn Stir Tower off. Cover and cook stuffing 2 minutes or until all liquid is absorbed.
Carve chicken into pieces and serve with stuffing.