Sunday, January 6, 2013

Inside out Stuffed Chicken

Roasted chicken is one of my favorite comfort foods. Unfortunately, it is not my husband's. So I make it less than I would like to. Last night, I finally had the chance to make a recipe I saw on the Everyday Food video blog. This recipe is delicious and you should make it tonight! Basically, you cut up some bread and vegetables and lay them on a tray, the "stuffing" then you place the chicken on top and some of the bread gets soft and some of the bread gets crispy and everything sticks to the pan and it's really tasty!

The pictures/video are pretty helpful for me. I watched the video a couple of times and then didn't refer to the recipe at all for the making of it. I also did a terrible butchering job of my chicken so I only used drumsticks, thighs and wings.  I cut my apples too small - cut them bigger cause they are in the oven a long time. Also I would use two apples if I were you. I used rosemary instead of caraway seeds.

Inside-Out Chicken & Stuffing
1 small loaf rustic bread (or use 9oz but I used more), cut into 2-inch chunks
2 apples, cut into smaller chunks but not too small
2 celery sticks cut into half moons
1 C chicken stock
olive oil
4 sprigs rosemary
1 whole chicken cut up into pieces (or just use drumsticks and thighs)

1. Preheat the oven to 400
2. In a large rimmed baking sheet toss the bread, apple and celery with salt, pepper and oil (about 1 T), then spread out across the pan so it is relatively flat
3. Place bread in the oven and bake 10 minutes
4. Remove tray, pour chicken stock over bread and toss until it is absorbed
5. Nestle chicken pieces on top or next to bread, rub with oil on the skins (to make them brown) and salt & pepper. Add rosemary sprigs around the pan
6. Roast 25-35 minutes until chicken is cooked through and golden.
7. Serve with stuffing

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