Stuffed Chicken With Gravy

For the Chicken:

• 1 (5-pound) whole chicken
• 1 tablespoon unsalted butter, melted
• 1 tablespoon cold unsalted butter, cut into small pieces
• Fresh thyme, rosemary, and sage, optional
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Stuffing:

• 2 ounces (1/4 cup) unsalted butter
• 1/2 cup coarsely chopped onion
• 1/2 cup coarsely chopped celery
• 1/2 teaspoon dried thyme, or poultry seasoning, or to taste
• 2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried parsley
• 2 cups soft breadcrumbs
• 2/3 cup milk, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 large egg, beaten

For the Pan Gravy:

• Drippings from the chicken
• 3 tablespoons all-purpose flour
• 1 1/2 to 2 cups chicken stock

Prepare the Chicken

1. Gather the ingredients.

2. Preheat the oven to 375 F. Line a roasting pan with foil and set a rack in the pan.

3. Gather the melted and cold butter.

4. Using your hands or a brush, rub the chicken with the melted butter.

5. Tuck the pieces of cold butter under the chicken’s skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.

Prepare the Stuffing

1. Gather the ingredients.

2. Melt the butter in a skillet or sauté pan over medium-low heat. Add the chopped onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.

3. Add the dried thyme, parsley, and breadcrumbs. Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.

4. Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.

Stuff the Chicken

1. Loosely spoon the stuffing into the cavity of the chicken.

2. Close the cavity by sewing the loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.

Roast the Chicken

1. Place the chicken, breast-side up, on the rack in the roasting pan.

2. Roast the whole chicken in the preheated oven for about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. When done, the internal temperature of the thickest part of the thigh, away from fat and bone must read the minimum safe temperature for consumption of 165 F. The stuffing needs to have the same temperature reading.

3. Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.

Make the Pan Gravy

1. Gather the ingredients.

2. Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.

3. Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux. Cook on the stove, stirring, for two minutes.

4. Put the reserved drippings in a 2-cup measuring cup and add enough chicken stock until you have 2 full cups of liquid.

5. Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.

Carve and Serve the Chicken

1. Carve the chicken and serve with cooked stuffing and pan gravy.