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Roasted Chicken and Stuffing

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Makes: 4 servings adjust
Classic oven roasted chicken.



  • 2 stalks Celery, diced
  • 1 Carrot, diced
  • 13 Maya Onion, diced
  • 4 tablespoons Butter

Step 1

Dice vegetables place in a large pan or stock pot. Saute with butter until vegetables are soft.


  • 3 cups Chicken Stock

Step 2

Add chicken stock and bring to simmer.


  • 1 bag Stuffing Mix

Step 3

Toss stuffing mix into vegetable and chicken stock mixture. Stir until stuffing is completely moist. Add chicken stock or water if necessary if stuffing appears too dry.


  • 1 Whole Roaster Chicken

Step 4

Remove giblets from chicken. Rinse and pat dry.


  • 12 teaspoon Fine Ground Black Pepper
  • 12 teaspoon Fine Sea Salt

Step 5

Salt and pepper the inside of the chicken cavity. Spoon stuffing into cavity, packing firmly but not tightly so stuffing can expand. Using twine and bamboo skewers, truss chicken sewing cavity shut and tying legs up tight to bird's body.


  • 1 teaspoon Tuscan Salt Seasoning

Step 6

Sprinkle skin with your favorite salt and herb mixture. Tuscan Salt was a Whole Foods special concoction. Sea salt and herbs de provence would also work.

Step 7

Roast at 450 degrees for 10 minutes, then reduce heat to 350 degrees. Roast approximately 20 minutes per pound, until thermometer reads 185 degrees. Be warned that this will be a smoky preparation, so be prepared to run your kitchen exhaust fan and possibly open a window.

Step 8

Place remaining stuffing that didn't fit into the bird into a covered casserole. Place casserole in oven with chicken after chicken has been roasting 20 minutes.


  • 2 packages Chicken Gravy Mix
  • 4 tablespoons Butter, as required for gravy mix

Step 9

Prepare gravy according to instructions.

Step 10

Remove chicken when cooked. Tent with foil and allow to rest for at least 5 minutes. Untie chicken cavity and remove stuffing into a serving bowl. Carve chicken and serve alongside extra stuffing and gravy.
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