The Best Frickin Chicken with Stuffing
I have been making this recipe for decades either on the grill or in the oven. This stuffing is fantastic even if you don't like stuffing. It's more like a savory bread pudding that's made with fresh bread. Nice and soft in the center with terrific crunchy edges. The best of both worlds really.
Equipment
- 9x13 pan
Ingredients
- 4 lb whole chicken spatchcocked (with backbone cut out)
Stuffing:
- 12 oz ciabatta bread cubed (ciabatta rolls work well too)
- 3 ribs celery with leaves sliced
- 1 lg onion diced
- 1 stick butter
- 1 tsp rubbed sage
- ½ tsp thyme
- ½ tsp salt
- ½ tsp granulated garlic
- ¼ tsp ground pepper
- ½ cup fresh parsley chopped (optional)
- 1½ cup chicken broth start with 1 cup you may use more or less
- 2 lg eggs beaten
Instructions
- Preheat oven to 375°.
Stuffing:
- Start by cubing the ciabatta bread and put it right into the pan you are going to bake in.
- In a large saucepan over med-high heat add butter until melted. Then add diced onions and celery and let soften for 3-4 min. Add all seasonings and salt and stir. Pour this butter veggie mixture over the cubed bread and stir to incorporate.
- Add about 1 cup of broth, for now. Then add your beaten eggs and stir. If bread mixture still seems a little too dry, add the rest of the broth. Slightly press this mixture into the bottom of the pan. Don't smash it flat, just press gently for a nice stuffing bed.
Add Spatchcock Chicken:
- To spatchcock a chicken you will use a kitchen shears and cut out the backbone by cutting through on either side of the spine. Remove spine bone and save for stock if you like. Open up the back of the chicken and press down on the breast bone to help flatten.
- Season the backside of the chicken with salt and pepper. Then flip the chicken over and put breast side up over the stuffing in the pan. Make sure the thighs and legs are spread open evenly and wigs are tucked behind the breast.
- Now season the top of the chicken the way you like. You can sprinkle with salt and pepper or add some seasoning of your own choice.
- Place chicken in preheated oven and bake for 90 minutes turning pan halfway through the baking process for even cooking. After 60 minutes check the temp of the breast and thighs to see how done it is. Thighs should be about 170 and breast about 160. This temp will rise upon standing when removed from oven.
- Once the chicken has reached temp, remove from oven, and let sit for 5-10 min.
- Remove chicken to platter and cut into quarters and serve.
- Stuffing can be stirred a bit and portioned.
- Serve with a salad or vegetables. Enjoy!
Notes
This recipe can be done outside on the grill as well. Use indirect heat method. Cook at 350°-375° for 1.5-2 hours. Turn pan occasionally for even heat distribution. Make sure you check the internal temp before removing from grill.
Tried this recipe?Let us know how it was!
The Best Frickin Chicken with Stuffing
I have been making this recipe for decades either on the grill or in the oven. This stuffing is fantastic even if you don't like stuffing. It's more like a savory bread pudding that's made with fresh bread. Nice and soft in the center with terrific crunchy edges. The best of both worlds really.
Servings: 4 servings
Equipment
- 9×13 pan
Ingredients
- 4 lb whole chicken spatchcocked (with backbone cut out)
Stuffing:
- 12 oz ciabatta bread cubed (ciabatta rolls work well too)
- 3 ribs celery with leaves sliced
- 1 lg onion diced
- 1 stick butter
- 1 tsp rubbed sage
- ½ tsp thyme
- ½ tsp salt
- ½ tsp granulated garlic
- ¼ tsp ground pepper
- ½ cup fresh parsley chopped (optional)
- 1½ cup chicken broth start with 1 cup you may use more or less
- 2 lg eggs beaten
Instructions
- Preheat oven to 375°.
Stuffing:
- Start by cubing the ciabatta bread and put it right into the pan you are going to bake in.
- In a large saucepan over med-high heat add butter until melted. Then add diced onions and celery and let soften for 3-4 min. Add all seasonings and salt and stir. Pour this butter veggie mixture over the cubed bread and stir to incorporate.
- Add about 1 cup of broth, for now. Then add your beaten eggs and stir. If bread mixture still seems a little too dry, add the rest of the broth. Slightly press this mixture into the bottom of the pan. Don't smash it flat, just press gently for a nice stuffing bed.
Add Spatchcock Chicken:
- To spatchcock a chicken you will use a kitchen shears and cut out the backbone by cutting through on either side of the spine. Remove spine bone and save for stock if you like. Open up the back of the chicken and press down on the breast bone to help flatten.
- Season the backside of the chicken with salt and pepper. Then flip the chicken over and put breast side up over the stuffing in the pan. Make sure the thighs and legs are spread open evenly and wigs are tucked behind the breast.
- Now season the top of the chicken the way you like. You can sprinkle with salt and pepper or add some seasoning of your own choice.
- Place chicken in preheated oven and bake for 90 minutes turning pan halfway through the baking process for even cooking. After 60 minutes check the temp of the breast and thighs to see how done it is. Thighs should be about 170 and breast about 160. This temp will rise upon standing when removed from oven.
- Once the chicken has reached temp, remove from oven, and let sit for 5-10 min.
- Remove chicken to platter and cut into quarters and serve.
- Stuffing can be stirred a bit and portioned.
- Serve with a salad or vegetables. Enjoy!
Notes
This recipe can be done outside on the grill as well. Use indirect heat method. Cook at 350°-375° for 1.5-2 hours. Turn pan occasionally for even heat distribution. Make sure you check the internal temp before removing from grill.
