Roast Stuffed Chicken

Roast Stuffed Chicken

Rating: 51


  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 1-1/2 cups hot water
  • 3 Tbsp. margarine or butter, cut into pieces
  • 1 roasting chicken or capon (5 to 7 lb.)
  • 1/4 tsp. dried thyme leaves or tarragon leaves (optional)
  • salt (optional)


  • Preparation
  • MIX contents of Vegetable/Seasoning packet, hot water and margarine in large bowl until margarine is melted. Stir in Stuffing Crumbs just to moisten; set aside. Do not stuff chicken until ready to roast.
  • RINSE chicken with cold water; pat dry. Stuff lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; brush with melted margarine, if desired. Sprinkle with thyme and salt.
  • ROAST at 325°F for 2-1/2 to 3-1/2 hours or 20 minutes per pound or until chicken is cooked through, basting occasionally.