Stuffed Whole Chicken Recipes for Dinner: one with gravy

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
roasted whole chicken

The chicken is a tasty and dietary meal. Being the most inexpensive and wide spread poultry all over the world, it does not get dull. It is digested easily and is not too fatty.

It can be cooked in various ways. You can grill it or fry over the oven. It can be baked or stewed with vegetables and rice. You can boil it and make a nutritious broth. Almost all parts of a chicken are used in culinary and make the different particular taste. It is served in restaurants and takes the key positions if fast food menus.

Stuffed Whole Chicken Recipes for Dinner: one with gravy

We offer one of the simplest stuffed whole chicken recipes for dinner. It is very easy to cook it that is why it suits the beginners who want to master their culinary skills. The juicy meat in spicy and delicious gravy is a perfect choice!

Course Lunch & dinner
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 3 hours 5 minutes
Servings 6
Calories 3000 kcal


  • 1 piece stuffing box chicken flavor (120 g)
  • 1.25 cups hot water
  • 2 tbsp butter
  • 1 piece can (8 ounce) of water chestnuts
  • 1 small onion
  • 1 tbsp poultry seasoning (any you like)
  • 1 chicken (turkey also will be ok)
  • 1/4 cup butter
  • salt and ground pepper, to taste


  • 1 chicken giblets (a pack)
  • 1 tsp seasoning (intended for poultry)
  • 3 tbsp flour


  1. You should preheat the oven to 400°F.

  2. Take a medium bowl, add the seasonings and all the components of stuffing box, bread crumb to it, mix the ingredients and add hot water and butter, stirring carefully.

  3. Water chestnuts must be chopped and added to the above mixture with onion and poultry seasoning. Mix all the things and set aside.

  4. Take an empty chicken, wash in with cold water, dry inside using paper towels.

  5. Sprinkle the carcass with pepper and salt including a cave inside.

  6. Transfer chicken to a roaster.

  7. Now stuff the poultry with the stuffing mix made before.

  8. Tie the ends of its legs together using a kitchen string.

  9. Grease the all chicken with the butter. Ensure that the whole outside surface is covered.

  10. Take aluminum foil and cover the chicken tightly and thoroughly.

  11. Place the roaster in the oven and cook during 15 minutes.

  12. Reduce the heat and continue cooking for about 2 hours.

  13. Sometimes during this period take away the foil and make holes in the chicken using a fork. Thus you can understand if the meat is baked: the running juice should be clear. At this very moment (when the juice is clear) remove the foil and continue cooking during half an hour to get the golden skin of the chicken. If the juice is not clear, the chicken needs more time to be baked under the cover.

  14. The prepared chicken should be transferred to a platter and covered with foil. Set it aside.

  15. In order to make gravy, put the giblets into a pan with some boiling water and simmer them during an hour with salt and pepper. You can add poultry seasoning to your taste.

  16. Take out the cooked giblets, chop them, add the broth and mix in a blender. Add 4 tablespoons of flour and mix again properly. Now you can put the grease from the roaster, any pieces of meat remained and whisk around. Place the meat mixture over the heat and cook 5 minutes. If it gets too thick, pour some hot water.

Recipe Notes

Gravy can consist of various parts of chicken, which you suppose it’s ok. If you do not like giblets, do not add them.

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