Whole Roast Chicken with Stuffing - Recipe and Pictures

Nothing like a mouth watering whole roast chicken right?

While the old bird is finishing thawing out in a pot of water...

(I started this process hours ago because mine was rock hard frozen)

I start the stuffing with my secret ingredient!

Chicken Gizzards are of so yummy and only a little time intensive to clean.

See that bit of white muscle? That must go!

A sharp knife is a must for this step.

And before you know it you've cleaned the whole package.

Chop it up into smaller pieces. These little buggers can be quite tough so keep that knife nice and sharp.

Heat up a pot with about 1 TBSP of oil, and if your heart won't mind, feel free to substitute butter.

Add the gizzards. Salt with sea salt and add a bit of black pepper after each of the additions to the pot. This will help layer that flavor.

Prepare the Garlic -Kitchen HACK~ Remember to use the flat side of the knife to get that pesky skin off.

Finely chop.

Chop some celery.

Mushrooms.

Onions I add last, they cook really fast!

~Kitchen HACK~ Cut the top off.

Slice in half.

Slice horizontally towards the root.

Vertically towards the root.

Across the bias and viola! You have chopped onion.

Add everything in with the Gizzards.

Back to our good old friend the thawed out chicken.

Remove the good stuff our friends hide in bags on the inside (Livers). Chop and add to the dressing.

Feed a little to the cat if you have one. They love livers.

Dry out the bird. This will help you get a wonderful crispy skin!

Check the stuffing. Once it has started to glisten and the onions turn translucent you'll know it is time to cool it down in the refrigerator.

Once it has cooled (about 30 minutes) add an egg.

A couple handfuls of Breadcrumbs.

And mix until you have a ratio which allows the stuffing to hold a shape.

Stuff under the skin with a spoon.

Stuff the cavity.

And pop that bird in the oven at 425 for about 20 minutes. Add in five minute intervals to get the skin to the right shade of brown. I like to dust with Adobo for a nice salty crunch.

Once you have your desired skin color reduce heat to 325 and cook for an additional hour.

I have a ridiculous knife to split my bird in half. Bon Appetit.

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I'll also be posting about all sorts of other wonderful things- like my stories from shooting in Romania with penthouse pets... those were the days.