Roast chicken w/pepperoni stuffing
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Roasting chicken |
| 1 | Beaten | |
| 2 | Bacon slices; diced | |
| 1 | dash | Dried thyme leaves |
| 1 | tablespoon | Peanut oil |
| 1 | dash | Dried sage leaves |
| ½ | cup | Onion; chopped |
| 1 | dash | Dried oregano leaves |
| 4 | cups | Italian bread; cubed |
| Chicken broth | ||
| ¼ | cup | Parsley; chopped |
| Olive oil | ||
| ½ | cup | Grated parmesan cheese |
| ½ | teaspoon | Salt |
| 1 | Cl Garlic; minced | |
| ¼ | teaspoon | Ground black pepper |
| ⅓ | cup | Pepperoni; minced |
| Red pepper; crushed | ||
Directions
Recipe by: Joel Ehrlich <Joel.Ehrlich@...> Preheat the oven to 450 degrees. Fry the bacon in a large skillet. Rinse the chicken inside and out, removing the giblets. Pat dry with paper towels. Set aside. Combine 2 tablespoons of the bacon drippings with the peanut oil to saute the onion until it is golden brown. Combine the bread, parsley, cheese, garlic, pepperoni, egg, all the seasonings, the diced sauteed bacon and the onion in a large bowl. Moisten with chicken broth. Stuff the cavities of the chicken (don't forget the neck cavity) with the mixture. Tie, skewer or suture the cavities. Rub the chicken with the olive oil. Sprinkle with salt and pepper (red and black). Place the chicken, breast side up, in a pan.
Roast for 20 minutes. Reduce the oven temperature to 300 degrees. Turn the chicken breast side down. Roast for 2 hours. Serve hot.
Yields 8 Servings