what do you stuff your whole chicken fryer with?

Question

i dont want stuffed chicken breast. i want to use a whole chicken fryer but have no idea what to stuff it with. any suggestions, other than cornbread stuffing?

Answer 1

Lime-Herb Stuffed Chicken

1 whole broiler-fryer chicken, 3-4 lbs
3-4 small limes, quartered
3 sprigs fresh rosemary
2 sprigs fresh basil
1 sprig fresh thyme
2 garlic cloves, chopped or roughly smashed
1/2 medium onion, cut into wedges
3 tablespoons olive oil
salt and pepper
1 cup water

Preheat oven to 450°F.
Remove neck and giblets from inside of chicken. Rinse thouroughly, inside and out, then pat dry.
Stuff chicken with limes, onion and herbs, as much as will fit without packing too tightly.
Coat skin of chicken with olive oil, brushing or misting over whole surface. This makes the skin nice and golden crisp. Sprinkle salt and freshly ground black pepper over skin to taste. Rub it in for great flavor.
Place chicken in a roasting pan or casserole. Use a roasting rack if you have one. Spread any remaining stuffing around the chicken in the pan and fill with one cup water.
Bake chiken 15- 20 minutes per pound, basting if necessary (it shouldn't be.) Remove from oven and let 'rest' for an additional 15 minutes before carving.
Optional: This is a busy weeknight favorite for me and I often make it at the last minute. If you are better at planning ahead, you can marinate the chicken for a more intense lime taste. Use lime juice, olive oil, garlic cloves, scallions, grated peel (no white attached) of 1 lime, freshly ground black pepper, salt, dry mustard, ground coriander (or whole seeds, if you can find it in an ethnic market) and marinate for 6 - 12 hours in the fridge.

Answer 2

Use this or any variation you can think of, stuff your bird and you don't have to worry about the reheating at the end:
Rice Stuffing

Ingredients
1 1/2 cups (300g) rice blend
3 cups (720mL) water
3/4 tsp (5g) salt
2 tsp (10mL) canola oil
1 cup (180g) diced onion
1 tsp (3g) minced garlic
1/4 cup (40g) diced celery
2 1/2 cups (225g) sliced mushrooms
2 Tbs (15g) medium curry powder
1/4 cup (60mL) apple juice
1/2 cup (75g) raisins
1 1/2 cups (195g) diced Granny Smith apple

Directions
Rinse rice and let drain. Bring water and salt to a boil in a medium saucepan. Stir in rice, cover, and return to a boil. Reduce heat to a simmer and cook until all the liquid is absorbed and the rice is tender. Transfer the cooked rice to a strainer and rinse quickly with cold water to stop cooking. Drain the rice thoroughly, then transfer to a mixing bowl.

As the rice cooks, heat oil in a small skillet until hot but not smoking. Add onion and toss to coat with oil. Cook, stirring constantly for 1 minute. Reduce heat and continue to cook, stirring often, until onion is soft, about 8 minutes.

Raise heat to medium. Add garlic, celery, mushrooms, and curry. Continue to cook, stirring frequently, until mushrooms have softened, about 8 minutes. Stir in apple juice and cook just to blend.

Add the mushroom mixture along with the raisins and apples to the rice and stir to combine. Reheat stuffing in a 350°F (175°C) oven for 20 minutes before serving.

Answer 3

Sausage stuffing is my favorite!

Ingredients:
1/2 pound bulk breakfast sausage
1/2 cup finely chopped onion
1 cup finely chopped celery
1/2 cup ((combined) unsalted butter and drippings from sausage
4 cups bread cubes
2 teaspoons poultry seasoning
1/4 teaspoon ground black pepper
(Adjust ingredients as you see fit)
Directions:
Cook sausage and drain. Melt butter and add enough to sausage drippings to make 1 cup. Sauté onions and celery in butter/dripping mixture until onion is tender. DO NOT BROWN. Stir in bread cubes, poultry seasoning, and pepper. stuff the bird.

Answer 4

Quartered lemons, rosemary, thyme, sage (or poultry seasoning mix from Thanksgiving)

Sliced carrots, celery, onion & parsley (any combination)

Garlic cloves about 1 dozen or so, depending on how much you like garlic)