Mum's Stuffed Roasted Chicken

We love mum's stuffing. Not just on Thanksgiving day. Her stuffing recipe is so versatile that we used it in chicken, of course, pork and steak. I have written a post on her stuffing when dad was making his super delicious stuffed flank steak a few months ago. When the craving hits, once again, I recruited mum to make her stuffing. The end result was a delicious golden roasted chicken with mum's stuffing.

Mum's Stuffed Roasted Chicken
(Serves 8-10)
Ingredients

7- 8lb whole chicken, preferably a roaster
Salt to taste






Mum's New England Style Bread Stuffing
1 loaf of white bread (24oz)
1 1/2 tsp of Bell's seasoning
2 tsp of rubbed sage
1 stick of butter
1 rib of celery,  finely chopped
1 onion, finely chopped
salt & black pepper, to taste

Directions

 Step 1: Prepare stuffing. Diced bread into small cubes.

Step 2: In a microwave safe bowl, nuke butter with onion and celery till butter is fully melted for about 2 minutes. Check after a minute, stirred.

Step 3: Combined butter-celery-onion mix with bread.

Step 4: Add in Bell's seasoning and rubbed sage. Toss to mix well. Set aside until ready to use. Meanwhile, preheat an oven to 350F or 176C.

Step 5: Pat chicken dry with a paper towel once removed from its packaging. Place chicken on top of a baking pan lined with wire rack. Sprinkle the chicken lightly with salt.

Step 6: Stuffed the chicken with stuffing by making a small snowball of stuffing and placed it inside the cavity. Press lightly to fit. You do not want the stuffing to compress tightly.

Step 7: Using metal skewer, pull the flaps of skin at the cavity's opening together and secure tightly. You may need to use 2 or more metal skewer to seal it properly.

Step 8: Do not worry about the unused stuffing. Just place it in a baking dish or wrapped it in foil. Bake for 15-20 minutes in the oven prior to serving.

Step 9: Bake chicken, breast side down first. It will take between 20 and 25 minutes per lb to cook the bird. Turn the bird halfway, breast side up to ensure even browning. Serve with mashed potato, chicken gravy, cranberry jelly and salad/steamed greens.