For an extra layer of flavor, consider browning the diced onion and celery in a pan with a little butter before adding them to the stuffing mixture. If you don't have fresh savory, you can substitute with dried savory, but use half the amount as dried herbs are more potent. To prevent the chicken from drying out, you can baste it with its own juices or melted butter every 20-30 minutes during the roasting process. Make sure the bread is truly stale; otherwise, your stuffing will be mushy.
Celery Herb Stuffing and Savory Chicken
-
PREP TIME20 mins
-
COOK TIME1 hrs 15 mins
-
TOTAL TIME1 hrs 35 mins
-
SERVING5 People
-
VIEWS12
This is a hearty, flavorful dish featuring a fragrant celery herb stuffing that perfectly complements a savory-crusted chicken. Imagine the aroma of fresh herbs mingling with the comforting scent of roasted chicken – a true feast for the senses!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate19 g
-
Cholesterol165 mg
-
Fiber2 g
-
Protein40 g
-
Saturated Fat18 g
-
Sodium755 mg
-
Sugar2 g
-
Fat40 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a large bowl, combine the diced onion, celery, cubed stale bread, black pepper, parsley, sage, rosemary, thyme, and celery salt. Pour the melted butter over the bread mixture and stir well to ensure everything is evenly coated. (10 minutes)
03
StepGently spoon the prepared stuffing into the cavities of the whole chicken. Place the stuffed chicken in a roasting pan. Sprinkle the chopped fresh savory generously over the chicken's skin. Cover the roasting pan with a lid or aluminum foil. (10 minutes)
04
StepBake in the preheated oven for 1 hour. (60 minutes)
05
StepRemove the cover from the roasting pan. Increase the oven temperature to 425 degrees F (220 degrees C). Continue to roast the chicken until it is beautifully browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, registers 165 degrees F (74 degrees C), approximately 15 minutes. (15 minutes)
06
StepLet the chicken rest for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Ephraim Simonisritchie
Jun 29, 2025I couldn't find fresh savory, so I used dried, and it still turned out amazing. Thanks for the tip about using less when substituting!
Romaine Parisian
Jun 23, 2025Great recipe! I added some chopped apples to the stuffing for a touch of sweetness, and it was a hit!
Violette Bins
Jun 17, 2025The singing along to Scarborough Fair idea is so cute! My kids helped me make this, and we had a blast.
Zena Mosciski
Jun 11, 2025This recipe is a lifesaver! The stuffing is incredibly flavorful, and the chicken comes out perfectly moist. My family loved it!