Whole Baked Chicken with Stuffing, Corn and Carrots

Published on September 18, 2013 | In American | By The Social Chef |

- Prep Time
- 20 Minutes
- Cook Time
- 180 Minutes
- Difficulty Level

I wanted to see if I can some how some way give those on limited funds a way to stretch their dollars when it comes to feeding their family. I have to admit, I am not very good at bargain shopping so I am sure I will actually benefit from this as much as anyone. I planned ahead which I seldom do so a great lesson there. I knew that the ingredients would stretch to make more meals.

I already planned that the main meal would be a baked chicken with a simple stuffing, corn cut off the cob with a 1/3 of the red pepper, 4-carrots placed in the bottom of the chicken pan that would bake and get the drippings from the chicken and get a good caramelization. I’ll also make gravy from the pan drippings. I had then planned to make a Mexican chicken soup with beans but I stumbled upon some chorizo that was on sale so I shifted gears for my second meal while shopping. Originally I was going to make a chicken noodle soup using the chicken bones to make a stock. I decided to still do that but I will make two soups. One will be a chorizo soup with beans, red pepper, celery and spinach using the homemade chicken stock. I’ll also make a chicken noodle soup with the stock and I think I might be able to get enough chicken to make homemade enchiladas, which I’ll add black beans and rice to stretch it. The chicken gave easily four meals, three of which I put into Tupperware and froze for later meals including stuffing and corn. There isn’t a tremendous amount of chicken leftover so I cannot comment as of yet until I cook the bones down tomorrow and pull more meat from the bones as to how much will go into the enchiladas.

Let me give you my grocery list and there were some things that I already had like wine to make my gravy, garlic, butter, flour, and I grow my own herbs so I had that covered.

6lb chicken $5.98
1 bag of carrots $1.69
2 onions $89
1 bag of celery $1.19
4 ears of corn $1.87
1 red pepper $1.11
1 loaf bread $1.25 day old
1 bag of spinach $2.44
1lb chorizo $2.09 On sale 1 day to use
2 cans white kidney beans generic $1.18 next time I’ll buy dried beans
1lb Montery Jack cheese $2.49
1lb bag egg noodles $.59
8 large flour tortillas $1.84
1 can black beans $.86

Go here to offer adivce and opnions to help families save money and stretch meals.

Recipe Rating

(1 Rating)

Ingredients

6lb chicken
3 celery stalks diced
3 garlic cloves minced
1 medium onion diced
1 loaf white bread
1 tablespoon fresh thyme
3 tablespoons chopped sage
1 stick unsalted butter
4 cobs corn kernels removed
4 whole carrots peeled
2-3 tablespoons chopped red pepper
1/2 cup dry white wine
Sprig of fresh rosemary optional
Salt and pepper

Instructions

1. Stuffing
2. Using a medium size pot add the chicken heart, chicken livers, neck from inside the chicken with 2 cups of water with a pinch of salt, few celery leaves and the skins from an onion with a few sage leaves and bring to a boil
3. Reduce to a simmer and cover cooking for 30-min
4. Over medium heat add 1/2 stick of butter, celery, onion, pinch of salt, 2 tablespoons sage, 1 tablespoon thyme and garlic, stir to combine and sauté covered for 15-minutes or until celery is semi soft
5. Strain the chicken stock adding 1 cup to the celery and onions and sauté for 5 minutes
6. In a large bowl add the bread and carfeully pour the celery and onions over the bread and cover to sweat for 5-minutes
7. Using your hand or a large spoon fold to mix well
8. Preheat oven to 450
9. Chicken
10. Remove all parts from the chicken, rinse well and soak in cold water with a tablespoon of salt for 20-minutes. Add ice to keep cool
11. Drain and using a paper towel dry entire chicken including inside
12. Melt 2 tablespoons of butter with 1 tablespoon minced sage and remove from stove and hold
13. Add stuffing to inside chicken and remaining stuffing place in an ovenproof bowl
14. Using a pastry brush coat chicken coat chicken with sage butter
15. Add a pinch of salt to chicken, cover legs with foil to prevent burning and tuck wings under the bird
16. Add two cups of water plus remaining chicken stock to the bottom of baking pan (optional sprig of rosemary)
17. Optional, add carrots and or potatoes cut in half to bottom of pan
18. Bake at 450 degrees until chicken skin gets slightly brown approximately 20-minutes
19. Reduce heat to 325 and cook until done, approximately 17-minutes per pound if stuffed
20. Transfer chicken to cutting board and allow to rest for 10-12 minutes before cutting and start to prepare gravy reserving liquids in pan
21. Gravy
22. Using the pan with drippings place over medium high heat adding 1/2 cup dry white wine (optional) to deglaze the pan
23. Add remaining chicken stock with 1 cup of water and bring to a boil scraping and stirring to get anything stuck to the bottom of the pan
24. Add a little flour and whisk until it starts to get think, remove stove, strain through a sieve and hold covered to keep warm
25. Corn
26. In a small pot over medium high heat add corn, red pepper, pinch of salt, 1/3 cup water, 1 tablespoon butter and cook for 5-minutes and serve
27. Cooking time for a whole chicken will vary and should be tested with a meat thermometer. Internal temperature should be 160 degrees

Servings : 4
Ready in : 240
Course : Entrée
Recipe Type : Chicken

Instructions

1. Stuffing
2. Using a medium size pot add the chicken heart, chicken livers, neck from inside the chicken with 2 cups of water with a pinch of salt, few celery leaves and the skins from an onion with a few sage leaves and bring to a boil
3. Reduce to a simmer and cover cooking for 30-min
4. Over medium heat add 1/2 stick of butter, celery, onion, pinch of salt, 2 tablespoons sage, 1 tablespoon thyme and garlic, stir to combine and sauté covered for 15-minutes or until celery is semi soft
5. Strain the chicken stock adding 1 cup to the celery and onions and sauté for 5 minutes
6. In a large bowl add the bread and carfeully pour the celery and onions over the bread and cover to sweat for 5-minutes
7. Using your hand or a large spoon fold to mix well
8. Preheat oven to 450
9. Chicken
10. Remove all parts from the chicken, rinse well and soak in cold water with a tablespoon of salt for 20-minutes. Add ice to keep cool
11. Drain and using a paper towel dry entire chicken including inside
12. Melt 2 tablespoons of butter with 1 tablespoon minced sage and remove from stove and hold
13. Add stuffing to inside chicken and remaining stuffing place in an ovenproof bowl
14. Using a pastry brush coat chicken coat chicken with sage butter
15. Add a pinch of salt to chicken, cover legs with foil to prevent burning and tuck wings under the bird
16. Add two cups of water plus remaining chicken stock to the bottom of baking pan (optional sprig of rosemary)
17. Optional, add carrots and or potatoes cut in half to bottom of pan
18. Bake at 450 degrees until chicken skin gets slightly brown approximately 20-minutes
19. Reduce heat to 325 and cook until done, approximately 17-minutes per pound if stuffed
20. Transfer chicken to cutting board and allow to rest for 10-12 minutes before cutting and start to prepare gravy reserving liquids in pan
21. Gravy
22. Using the pan with drippings place over medium high heat adding 1/2 cup dry white wine (optional) to deglaze the pan
23. Add remaining chicken stock with 1 cup of water and bring to a boil scraping and stirring to get anything stuck to the bottom of the pan
24. Add a little flour and whisk until it starts to get think, remove stove, strain through a sieve and hold covered to keep warm
25. Corn
26. In a small pot over medium high heat add corn, red pepper, pinch of salt, 1/3 cup water, 1 tablespoon butter and cook for 5-minutes and serve
27. Cooking time for a whole chicken will vary and should be tested with a meat thermometer. Internal temperature should be 160 degrees

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...