Celery Stuffed Roasted Chicken

This is a relatively simple recipe, but makes a very moist, juicy chicken. The combination of onion powder, garlic powder, margarine and celery does wonders on this bird. This is my "go-to" roast chicken.

 

Ingredients

1 (4-5 pound) whole chicken, giblets removed
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 cup margarine
2 stalks celery, trimmed (1 of which is optional)
4-5 large carrots (optional)
10 small potatoes (optional)
2 bay leaves
1 teaspoon lemon peel
1 lemon, halved

 

Cooking Directions

Heat the oven to 350 degrees
Optional -- lay down 1 stalk of celery and the carrots to set the chicken on (instead of directly on the pan - to allow the chicken to sit up a little)
Rinse and pat dry the chicken.  Liberally season the inside of the chicken with salt, pepper, onion powder and garlic powder.  Place 3 tablespoons of margarine in the chicken cavity.  Stuff the chicken cavity with the lemon halves and the celery.
 
Truss the chicken.  Cut remainder of the margarine into dollops and place under the skin of the chicken in various places (breast, thighs). Add additional salt, pepper, onion powder and garlic powder to taste to the exterior of the chicken.
 
Melt 3 tablespoons of margarine.  Add lemon zest to margarine.  Baste skin with margarine mixture.   
 
Bake uncovered for 1 hour and 45 minutes and then check the temperature (looking for 170 degrees - so it might take an additional 30 minutes depending on your oven and the weight of the chicken).
 
Remove from heat, baste with melted butter and drippings.  Cover with foil and allow to rest for around 30 minutes prior to serving.

 

Optional: Lay out celery and carrots to raise the chicken up

Optional: Lay out celery and carrots to raise the chicken up

 

Rinse, dry, season inside, add margarine, lemon and celery to the cavity

Rinse, dry, season inside, add margarine, lemon and celery to the cavity

 

Truss chicken, add margarine dollops under skin, salt, pepper and season

Truss chicken, add margarine dollops under skin, salt, pepper and season

 

Place chicken in pan - add potatoes if desired

Place chicken in pan - add potatoes if desired

 

Melt butter.  Add lemon zest (and other seasonings if desired)

Melt butter. Add lemon zest (and other seasonings if desired)

 

Baste top with zesty margarine mixture

Baste top with zesty margarine mixture

 

Bake at 350 degrees for 1 hour 45 minutes (or until 170 degrees)

Bake at 350 degrees for 1 hour 45 minutes (or until 170 degrees)

 

Remove from oven and baste with juices

Remove from oven and baste with juices

 

Transfer to serving dish

Transfer to serving dish

 

Cover with foil for about 30 minutes

Cover with foil for about 30 minutes

 

Celery Stuffed Roasted Chicken

Celery Stuffed Roasted Chicken

 
 

All Recipes and pictures Copyright ©2005 - 2024 by Gregory Motes; All Rights Reserved