- Jen Wise
In the middle of the holiday craziness I begin to crave quiet, cuddly nights IN. I want to find a few nights, here and there, to cook a comfort-meal, pour a glass of wine, and just relax with my sweet little family. If you’re like me, then you’ll want to take note of this delicious inside-out stuffed chicken. I snagged it from an issue of Martha Stewart Living a few years back, and it’s absolutely perfect for a slow evening, whether that’s with your family or a few close friends.
While making this, you will benefit from a nice cast-iron skillet, which can go straight from the stovetop to the oven, saving every bit of flavor. I had been on the hunt for the perfect skillet for years (yes, literally years) and finally found one that I am absolutely in love with. My husband happened upon me hugging it one time. If you’re in the market for a beauty, I suggest you venture here.
Because you’ll only use one dish, and there is a substantial cook time, you’ll have plenty of time to clean up, toss a salad, and sit back and relax.
Here’s what you’ll need:
6 tablespoons unsalted butter, plus 1 tablespoon, softened
1 large onion, thinly sliced
3 celery stalks, thinly sliced crosswise
3 garlic cloves, minced
Coarse salt and freshly ground pepper
1 pound cremini or white button mushrooms, sliced
6 cups day-old rustic-bread cubes (1 inch)
3/4 cup chicken stock
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh sage
1 whole chicken (about 4 1/2 pounds)
Inside-Out Stuffed Chicken with Mushroom Dressing
1. Preheat oven to 450 degrees. Melt 2 tablespoons butter in a large ovenproof skillet over high heat. Cook onion, celery, and garlic until translucent, 3 to 5 minutes. Season with salt. Remove from skillet. Working in 2 batches, cook mushrooms in 2 tablespoons butter. Add to onion mixture.
2. Stir in bread, stock, juice, and sage. Season with salt and pepper. Return to skillet.
3. Place chicken, breast side up, on stuffing, and tuck wings under. Tie legs together with kitchen twine. Pat chicken dry with paper towels. Rub skin with softened butter, and season with salt.
4. Roast for 30 minutes. Rotate skillet, and roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more.* Let rest for 10 minutes before serving.
*Note: While this recipe calls for approx. 1 hour in the oven, my dish has never reached 165 in under 2 hours.