Ingredients
Scale
- 2 Whole Chickens (approximately 4 lbs each)
- 5 lbs Russet Potatoes, peeled and cubed
- 1 lb Carrots, peeled and sliced into rounds
- 1 large Yellow Onion, diced
- 1 loaf Stale White Bread, cubed
- 1/2 cup Butter or Margarine, melted
- 2 tablespoons Dried Poultry Seasoning (Sage, Thyme, Rosemary mix)
- 2 cups Chicken Broth (made from bouillon for cost savings)
- Salt and Black Pepper to taste
- 2 tablespoons Vegetable Oil
Instructions
- Start by peeling and cubing your potatoes and carrots. Place the potatoes in a large pot of salted water and parboil them for 8 minutes until slightly softened but not falling apart. Drain and set aside. In a large mixing bowl, combine the stale bread cubes with the diced onion and half of the poultry seasoning. Drizzle with 1 cup of chicken broth and half of the melted butter. Toss gently until the bread is moistened. This creates your savory stuffing base.
- Pat the chickens dry with paper towels to ensure the skin gets crispy. Rub the outside of the chickens with vegetable oil and the remaining poultry seasoning, salt, and pepper. In a large roasting pan (or two smaller baking sheets), spread the parboiled potatoes and sliced carrots. Drizzle them with a little oil and toss to coat. Place the chickens directly on top of the vegetables or in the center of the pan. If you have extra space, tuck the stuffing mixture into the corners of the pan or place it in a separate greased baking dish.
- Preheat your oven to 375°F (190°C). Slide the roasting pans into the oven. Bake for approximately 1 hour and 15 minutes. Check the internal temperature of the chicken at the thickest part of the thigh; it should reach 165°F (74°C). The potatoes should be golden brown and the stuffing should have a crispy top. If the stuffing browns too quickly, cover it loosely with a piece of aluminum foil halfway through the cooking time.
- Remove the chickens from the oven and let them rest on a cutting board for at least 15 minutes before carving. This resting period allows the juices to redistribute, ensuring the meat stays moist. While the meat rests, transfer the roasted potatoes and carrots to a large serving platter. Carve the chicken into drumsticks, wings, thighs, and sliced breasts. Arrange the meat over the vegetables and serve the stuffing on the side. Pour any remaining pan juices over the meat for extra flavor.
- Cook Time: 2 hours