Whole Roasted Chicken Stuffed with Bacon and Celery
This delicious stuffed roast chicken with its crispy skin and flavorful, moist interior paired with hearty vegetables makes for a delightful meal that brings comfort and joy to any table. Enjoy the process and the feast!
Equipment
- 1 Roasting Pan
- 1 Skillet
- 1 Meat thermometer
Ingredients
Stuffing
- 5.3 ounces bacon diced
- 1 yellow onion chopped
- 1.8 ounces celery
- 2 teaspoons parsley chopped
- 1 cup breadcrumbs
- Salt and pepper to taste
Chicken
- 4 pound whole chicken
- Salt, pepper, cayenne pepper, rosemary, oregano for seasoning
Side Dish
- 2.4 pounds potatoes peeled and cut into chunks
- 3 carrots peeled and sliced
- 1 onion chopped
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon sweet paprika
- 1½ teaspoons oregano
- Pepper and cayenne pepper to taste
Instructions
Preparing the Stuffing
- In a skillet, fry the diced bacon until crispy. Remove from heat.
- In the same skillet using the bacon fat, sauté the onion first, then add the celery. Cook until they are soft.
- Add the chopped parsley, breadcrumbs, a pinch of salt, and pepper to the skillet. Mix in the crispy bacon, then remove from heat.
Stuffing and Roasting the Chicken
- Preheat your oven to 400°F (200°C).
- Season the cavity of the chicken with salt and pepper, then fill it with the prepared stuffing.
- Truss the chicken, then rub the outside with a mix of salt, pepper, cayenne, rosemary, and oregano.
- Place the chicken in a roasting pan and surround it with the prepared potatoes, carrots, onion, and garlic. Season the vegetables with salt, paprika, oregano, pepper, and cayenne.
- Roast in the preheated oven for about 90 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F.