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Roast Chicken with Oyster Stuffing

Total Time

Prep: 35 min. Bake: 2 hours + standing

Makes

6 servings (4 cups stuffing)

The aroma of this moist, golden brown chicken is almost as wonderful as its flavor, and Mom's oyster stuffing is to die for! —Joan Jensen (daughter), Lowell, Indiana

Ingredients

  • 1 can (8 ounces) whole oysters
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1/4 cup butter, cubed
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon Italian seasoning
  • 3 cups cubed bread, lightly toasted
  • 1 roasting chicken (6 to 7 pounds)
  • 1/4 cup butter, melted
  • 1 to 2 teaspoons paprika

Directions

  1. Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In a small skillet, saute celery and onion in butter until tender. Stir in parsley and Italian seasoning. Place bread cubes in a large bowl; add the butter mixture, oysters and 1/4 cup reserved oyster liquid.
  2. Just before baking, loosely stuff chicken with stuffing. Place breast side up on a rack in a large roasting pan; tie drumsticks together. Combine melted butter and paprika; spoon over chicken.
  3. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.)
  4. Cover chicken and let stand for 10 minutes before removing stuffing and carving. Skim fat and thicken pan juices if desired.

Nutrition Facts

1 each: 738 calories, 48g fat (19g saturated fat), 239mg cholesterol, 447mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 61g protein.

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