The Stuffed Roast Chicken that won my heart... A Christmas Dinner tale...

I must admit, when I thought I had exhausted all there was to say about roasting chickens, the holiday season proved me wrong.  Just last week, with Christmas cheer in the air, I found myself standing in the kitchen, prepping the centerpiece for the Christmas night feast – a chicken.  Yet, this was no mundane fowl; it was the cherished stuffed roast chicken of the Irishman’s youth, the roast chicken his mother would cook. The very same chicken the Irishman eagerly anticipates whenever he sits down at his sister's table back in Ireland.

The weight of the occasion didn't escape me, and nerves set in as the day approached. I caught myself repeatedly seeking reassurance from the Irishman, bombarding him with questions about the cooking techniques and envisioned outcomes. My trepidation peaked to the extent that I found myself face timing with the Irishman's oldest sister, seeking her guidance in mastering the proper way to roast this revered chicken.

What could possibly stir up such a tempest of anxiety within me? I can pinpoint exactly two things. The first was the idea of stuffing the chicken with a starkly simple mix of just bread, onions, butter, and a complete absence of seasoning— a far cry from my usual preference for aromatic herbs and citrus to infuse the bird with flavor. Secondly, the method of cooking the chicken in a covered Dutch oven without any seasoning was something I had never done. These two deviations from my roasting repertoire challenged my culinary comfort zone, but I embraced the opportunity to expand my skills and preserve a beloved family meal.

After a lazy Christmas morning filled with happy coffees and nuzzles from good old Gappolini, the Irishman and I ventured out to Sully’s Marina Lounge, a favorite watering hole in walking distance for a few holiday libations and perhaps a bit of added liquid courage for what I knew was waiting for me at home.

Once home, I immediately, I turned the oven on and retrieved the chicken from the refrigerator. While the oven preheated, I poured myself a glass of Christmas cheer and checked that the iPad in the kitchen had a full charge, for the upcoming 49er game that would start as I was finishing up cooking our feast. With everything in place, I turned my attention to cooking the stuffed roast chicken. As the hour passed, the house filled with the intoxicating aromas of roasting chicken, roasting potatoes and golden Parker House rolls.

The atmosphere was electric with anticipation, the Irishman and I found ourselves engulfed in a child-like exhilaration. It was as if we were waiting for Santa Claus on Christmas Eve; however, instead of presents, our excitement was centered around the perfectly cooked chicken that would soon grace our dinner table.

With my first bite, a spontaneous exclamation of joy escaped my lips, the chicken surpassed any of my prior expectations, bursting with succulence and a depth of flavor that I had never before experienced. The dressing was a marvel in itself, airy yet rich with the essence of onion and chicken, a true gastronomic joy. The gravy, made simply with the chicken's natural juices, stood out in its unadorned essence of pure poultry goodness.

After a few bites the Irishman paused, his eyes sparkling with joy, to pay the ultimate compliment: "You've outdone yourself, this is simply exquisite. Thank you so much.” It was a testament to the dish's exceptional impact. This culinary encounter served as an epiphany; it was clear to me that there was no turning back to the conventional methods of roasting chicken. The dish's understated grandeur had captured my heart, reinforcing the wisdom of the Irishman's axiom, a playful yet truthful reminder that he indeed, as he often claims with a smile, is always right, especially when it came to this dish.

Stuffed Roast Chicken

Whole Chicken approximately 5 – 5 ½ pounds

2 medium onions, 1 sliced for the bottom of the roasting dish, the other chopped finely for the dressing

3 stalks celery – cut into 4-inch pieces for the bottom of the roasting dish

8 pieces good white bread, I use Brennan’s bread (just make sure the bread is not sweet)

1 1/2 cups chicken stock

3 - 4 tablespoons room temp unsalted butter, I use Kerry Gold

Salt

Flour or Corn Starch for the gravy

Covered Roasting Pan

Pre heat the oven to *350. Take the chicken out of the fridge about an hour prior to cooking. I usually let my chicken rest in the fridge overnight uncovered, helps to get crispy skin. If you are not comfortable about doing this step don’t. But I do recommend that you do take it out for a bit prior to roasting.

In a bowl crumble up the bread, add the chopped onion (the onions in this picture are too big, chop them finer) and the butter. Using your hands mix till the bread and butter have formed what looks like dressing, it happens fairly quickly.

Take the dressing and stuff the cavity of the chicken, pack the dressing in there, if there is some coming out of the cavity it is ok. Please note, at this point you have yet to season anything, please resist the urge, I know you want to, but trust the process as I have been known to say. You will eventually use salt and pepper at the end of cooking.

Place the sliced onions and celery in the bottom of the roasting pan. (The first time I made this I use a Le Creuset dutch oven, worked well, but after making it a second time the old fashioned roasting pan, worked much better. Yes, I have already made this chicken again, it is that good.) Place the stuffed chicken on top of the vegetables and sprinkle a tiny bit of salt. My preferred salt is always Maldon Sea Salt. Pour the chicken stock in over the vegetables in the pan. Cover the chicken with the lid and place in the oven. Set a timer for 1 hour and 20 minutes.

Pull the chicken out of the oven when the timer goes off. (Do not be alarmed that the chicken is pale). Allow the chicken to rest a few minutes, then remove it from the roasting pan. While the chicken is resting , use the juices in the roasting pan to make a gravy. I use a simple method of making a base roux , (melting butter and adding a few tablespoons of flour and cooking it down to a light golden brown), then simply add the juice from the pan to the roux till you get your desired gravy thickness. Taste and do season with salt and pepper to your liking if needed.

Scoop out the dressing before you start carving the chicken breast into nice slices and serve first, (this according to the Irishman and he was right as he always is…). The chicken is so moist that the legs and wings will have come off easily if not on their own. Serve with pan roasted potatoes, and your vegetable of choice , and lots of gravy. This chicken is so good and truly so easy, it will be come part of your repertoire, I fell in love with this dish so quickly, that I have already made it again and we ate it all.

Bia maith leat.  Bon Appetit. Spis godt