Chicken Roast

Total Time:
3 hr 30 min
Prep:
2 hr
Cook:
1 hr 30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1 1/2 loaves homemade bread
  • 1 pound butter
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon celery seed
  • 3/4 cup celery, chopped, optional
  • Meat from a whole chicken, stewed and removed from bones
Directions
  • Preheat oven to 350 degrees F.

  • Crumble the bread by hand into a large mixing bowl. Melt the butter, then pour it over the bread crumbs. Add the seasonings and chopped celery. Then mix with the deboned chicken chunks.

  • Turn into a large roast pan and bake covered for a half-hour to an hour, until heated through. Dampen with water around the edge if it begins dry out. Stir often to prevent sticking.

  • Giblet Gravy: Cover heart, neck and gizzard from chicken with about 5 to 6 cups salted water, bring to a boil and cook until tender, about 1 hour. Add liver and cook an additional 10 minutes.

  • Lift meat from broth and cool. Cut into small pieces and set aside. Pour broth into bowl and set aside.

  • Melt 4 tablespoons butter (or equivalent amount of drippings from chicken roasting pan) in pan where giblets were cooked. Add 1 tablespoon flour for each cup of reserved broth. Brown flour slightly.

  • Stir in reserved broth over low heat, stirring constantly until gravy is smooth and thickened. Add giblets to gravy and warm. Serve over mashed potatoes and filling.


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