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1
Rinse the chicken and pat dry.
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2
Put on a large plate and refrigerate, uncovered, at least 4 hours or overnight to dry out the skin.
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3
Pat the chicken dry and season the cavity with salt and pepper.
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4
Put the chicken on a rack in a roasting pan, tucking the wings underneath.
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5
Preheat the oven to 450 degrees F.
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6
Cook the butter, garlic and walnuts in a small skillet over low heat until the butter is melted and the nuts are lightly toasted, 5 to 7 minutes.
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7
Brush the chicken with 2 tablespoons of the garlic butter; transfer the remaining butter mixture (including the garlic and nuts) to a large bowl.
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8
Add the parsley, thyme and bread and toss to coat.
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9
Fill the cavity of the chicken with about two-thirds of the stuffing.
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10
Tuck the remaining stuffing on the baking sheet underneath the chicken.
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11
Sprinkle the chicken with 2 teaspoons salt and 1/4 teaspoon pepper.
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12
Transfer the roasting pan to the oven and roast until the stuffing is toasted, about 20 minutes.
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13
Add 2 cups chicken broth to the pan and roast 40 more minutes.
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14
Use a spoon to scoop the stuffing out of the chicken and transfer to the bottom of the roasting pan with the rest of the stuffing.
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15
Reduce the heat to 425 degrees F and continue roasting until an instant-read thermometer registers 165 degrees F, 30 to 40 minutes.
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16
Transfer the chicken to a platter and let rest 15 minutes.
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17
Transfer the stuffing to a bowl.
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18
Put the roasting pan on the stovetop over medium-high heat.
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19
Add the remaining 2 cups broth to the pan and cook, scraping up any browned bits with a wooden spoon, until almost syrupy, 5 to 8 minutes.
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20
Return the stuffing to the pan to soak up the juices.
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21
Serve with the chicken.
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22
Photograph by Con Poulos
