Jacques'S Savory-Stuffed Roast Chicken Recipe

Name: Jacques'S Savory-Stuffed Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the stuffing; 1 Tbs unsalted butter; 1 tsp virgin olive oil; l/2 cup minced shallots (4 or more large; shallots); 4 Tbs chopped fresh parsley; 1 Tbs finely chopped fresh savory; 1/8 tsp salt; 1/8 tsp freshly ground pepper; 1 chicken, 31/2 to 4 pounds; 1/4 tsp salt for sprinkling on the chicken; Butter or vegetable oil for the roasting pan; Lift the flap of neck skin to expose the wishbone. Using a knife, loosen the bone from the flesh around it, then pry it out with your thumb and fingers.; For the deglazing sauce; 1 Tbs minced shallot; 1/3 cup dry vermouth or dry white wine; 2/3 cup chicken stock; Special equipment; A small frying pan; a shallow-sided heavy aluminum or copper roasting pan or heavy cast-iron skillet, just large enough to hold the trussed chicken; a 1 -quart glass measuring cup or deep bowl; cot…; Preheat oven to 425 u00b0F

Servings: persons

For the stuffing
1 Tbs unsalted butter
1 tsp virgin olive oil
l/2 cup minced shallots (4 or more large
shallots)
4 Tbs chopped fresh parsley
1 Tbs finely chopped fresh savory
1/8 tsp salt
1/8 tsp freshly ground pepper
1 chicken, 31/2 to 4 pounds
1/4 tsp salt for sprinkling on the chicken
Butter or vegetable oil for the roasting pan
Lift the flap of neck skin to expose the wishbone. Using a knife, loosen the bone from the flesh around it, then pry it out with your thumb and fingers.
For the deglazing sauce
1 Tbs minced shallot
1/3 cup dry vermouth or dry white wine
2/3 cup chicken stock
Special equipment
A small frying pan; a shallow-sided heavy aluminum or copper roasting pan or heavy cast-iron skillet, just large enough to hold the trussed chicken; a 1 -quart glass measuring cup or deep bowl; cotton kitchen twine; a basting brush; a board or platter for resting and carving
Preheat oven to 425 u00b0F

1
Prepare the herb stuffing: Heat the butter and olive oil in the frying pan over medium high heat. When hot, add the shallots, parsley, savory, salt, and pepper, stirring well and tossing in the pan. Cook for about a minute, just until the shallots begin to soften. Let cool.
2
Preparing the chicken: Remove any lumps of fat from inside the cavity near the tail.
3
Loosen the breast skin by lifting the neck flap and work your fingers between the skin and the flesh, especially the thighs, taking care not to puncture the skin.
4
Stuff the cooled herb mixture down between the skin and the flesh. Lay the chicken on its back, tuck the neck skin underneath, and smooth the surface, to distribute the stuffing evenly.
5
Roasting the chicken: Sprinkle 1/4 teaspoon salt all over the chicken. Grease the center of the roasting pan. Set the chicken on its side in the greased pan and place in the oven.
6
Roast for 25 minutes for a 3l/2-pound chicken (3 or 4 minutes longer for a 4-pound bird), then turn the chicken onto its other side, grasping it with kitchen tongs or towels. The first side on which it rested will be deeply colored; be careful not to tear the skin when turning. Lower the heat to 400u00b0F and roast for another 25 to 28 minutes, depending on size, then turn the chicken breast side up; baste with the pan juices. Roast for 15 to 20 minutes and baste once again during this final cooking.
7
Test the chicken for doneness; return to the oven for a few minutes if necessary.
8
Remove the chicken to a cutting board, place it on one side or breast down, so the juices flow into the breast meat, and let rest for 15 minutes.
9
Make the deglazing sauce in the roasting pan. Tip the pan to one side and skim as much fat as possible off the top of the juice. Stir in the minced shallot and then the vermouth and chicken stock. Add the juices accumulated on the carving board and bring to a boil.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the stuffing, 1 Tbs unsalted butter, 1 tsp virgin olive oil, l/2 cup minced shallots (4 or more large, and more.

Yes, Jacques'S Savory-Stuffed Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jacques'S Savory-Stuffed Roast Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions