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roast chicken with stuffing, gravy, & bread sauce

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Delicious and unique. Add fresh green salad for a complete dish

yield 4 serving(s)
prep time 10 Min
cook time 2 Hr 30 Min
method Roast

Ingredients For roast chicken with stuffing, gravy, & bread sauce

  • CHICKEN
  • 1
    5 to 6 pound whole chicken
  • 5 slice
    bacon
  • salt, pepper, ground rosemary, ground thyme
  • 2 Tbsp
    butter softened
  • 1 c
    chicken stock
  • STUFFING
  • 3 c
    fresh breadcrumbs
  • 1/4 c
    melted butter
  • 1 lg
    shallot chopped
  • 2 clove
    garlic minced
  • 3 Tbsp
    fresh parsley
  • 1 Tbsp
    ground sage
  • 1
    lemon zested
  • salt and pepper
  • 2
    egg yolks
  • BREAD SAUCE
  • 1
    onion halved
  • 8
    whole cloves
  • 1
    bay leaf
  • 1 1/4 c
    milk
  • 2 c
    fresh bread crumbs
  • 2/3 c
    heavy cream
  • 1 tsp
    ground thyme
  • 1/2 tsp
    ground sage
  • 1 tsp
    lemon juice
  • 1 Tbsp
    butter
  • salt and pepper
  • FOR THE GRAVY
  • 2 Tbsp
    drippings from pan
  • 2 Tbsp
    flour
  • 1 1/2 c
    chicken stock
  • salt and pepper
  • GARNISH
  • fresh chopped parsley for garnish

How To Make roast chicken with stuffing, gravy, & bread sauce

  • 1
    Mix the ingredients together for the stuffing. Set aside. Preheat oven 400 degrees. Rinse the chicken and pat dry. Add the stuffing to the cavity of the chicken. Tie the legs together. Place the chicken breast side up in roasting pan. Rub the chicken with the butter. Season with the salt, pepper, rosemary, and thyme. Wrap the bacon over the chicken breast. Pour the chicken stock around the chicken. Roast in oven for 20 minutes per pound. If the bacon is getting too brown top with foil. Turn off oven and let rest in oven for 30 minutes.
  • 2
    To make the bread sauce. Stick the cloves into the onion slices. Place the milk in a saucepan and add the clove studded onion, and bay leaf. Bring to a boil. Remove from heat and let sit so the milk absorbs the flavor of the items. At least 30 minutes. Strain the milk. Place the milk back on the stove and add the cream and breadcrumbs. Bring to a boil and reduce heat and simmer 5 minutes. Stir in the lemon juice, thyme and sage. Whisk in the butter until melted. Taste and adjust for salt and pepper.
  • 3
    Remove the chicken from the pan. Set on craving board. Remove the stuffing from the cavity. Strain the pan drippings and add 2 tbsp. to a saucepan. Whisk in the 2 tbsp of flour and cook 3 minutes. Slowly add in the chicken stock and whisk until thickened. Taste and adjust for salt and pepper
  • 4
    Plate the bread sauce, then top with stuffing. Ladle the gravy over top. Top with Chicken and garnish with Parsley
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