This chicken stuffing recipe transforms a simple roast chook into something special. Made with breadcrumbs, onion, aromatic herbs and butter, this classic herb stuffing keeps your chicken incredibly moist while adding layers of flavour from the inside out.
The stuffing itself is straightforward – just mix, stuff and roast – making it perfect for both family dinners and celebration meals like Christmas lunch. Whether you’re looking for traditional chicken stuffing ideas or want to master the art of cooking a stuffed roast chicken, this recipe delivers every time.
Ingredients
Method
Preheat oven to 200°C/400°F.
ROAST CHICKEN & STUFFING
Combine breadcrumbs, celery, onion, herbs, egg and butter in a bowl.
Pat chicken dry inside and out with paper towel. Fill chicken cavity with stuffing, fold over skin to enclose; secure with toothpicks. Tie legs together with kitchen string.
Place chicken on a rack over a baking dish half filled with water (water should not touch chicken). Brush chicken with melted butter.
Roast chicken 15 minutes; reduce oven to 180°C/350°F, roast further 1½ hours or until cooked through. Stand 10 minutes before serving.
GRAVY
Pour pan juices from baking dish into a small jug. Discard fat from surface of pan juices; reserve juices. Sprinkle flour into same baking dish; cook, stirring, over heat until well browned. Gradually add reserved pan juices and stock, stirring with a wire whisk until gravy boils and thickens. Strain gravy into a serving jug.
Roast chicken with herb stuffing recipe tips
To check if the chicken is completely cooked, place a meat thermometer in the thickest part of the chicken – when it reads 75°C it is cooked. You could also check by piercing the thickest part of the chook with a skewer – when there are clear juices, it’s cooked.
Check the height of your oven racks and adjust as needed before you preheat the oven to avoid the risk of burns if you need to do it later. As a general guide, preheating usually takes around 10 minutes, depending on your oven.
Remember to melt the butter and beat the egg separately before combining with the other ingredients in this chicken stuffing recipe. This helps ensure an even amount of moisture and flavour in the stuffing.
Resting for 10 minutes under light foil allows the juices to redistribute throughout the meat, making it more tender and easier to carve. This step is crucia, don’t skip it!
Stuffing a raw chicken adds flavour to the meat and helps keep it moist inside, but it is important to factor the stuffing into the cooking time. Following the recipe and checking the chicken is cooked before resting and serving it means you can avoid serving anyone raw chicken.
Serve this flavoursome roast chicken and stuffing recipe with roast potatoes and steamed green beans.
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