Savory Stuffed Roast Chicken
asked to contribute to a celebrity cookbook, I couldn’t wait to do it because I
would have the chance to introduce the wider world to what will surely soon be
known as the greatest chicken recipe ever–created by an artiste (my
mother-in-law), Ms Cora Jane MacMillan.
has been cooking for people since she was a girl; first living on a farm and
feeding a dozen or so (including helping hands), three times a day. It was
demanding in every way.
recently, Cora takes care of her extended family including her son-in-law, her
children, grandchildren and great grandchild–she is the matriarch of our family
and the glue that binds us all.
hope you enjoy this recipe as much as we do,
Bruce M Firestone, B Eng (Civil), M Eng-Sci, PhD
Founder, Ottawa Senators; Executive Director, Exploriem.org; Real Estate
Broker, Century 21 Explorer Realty Inc
Savory Stuffed Roast Chicken –
– Fresh roasting chicken [7 to 8 lbs] 8 – Hamburger buns
2 – Tbsp of olive oil
3 – Tbsp of butter
1 – Medium sized [3” in diameter] cooking onion, finely chopped
4 – Tbsp dried summer savory [do not use poultry seasoning] ½ – Tsp. dry mustard
2 – Tsp. celery salt
the stuffing –
the hamburger buns into bite sized pieces and place on rimmed baking sheet.
Leave overnight to dry out or place in 200f oven for 60-90 minutes.
the dry crumbs in your hands till the size of marbles. Sauté the finely chopped
onion in 1 tbsp of olive oil and 1 tbsp of butter. Onions should be clear but
not brown – add 1 more tbsp of butter.
the crumbs in a large bowl and add the onion mixture, dry mustard and salt and
pepper to taste. This should feel slightly moist, if not add 1 tbsp of water.
the chicken –
the inside of the chicken to be sure it has been well eviscerated. Rinse well
with cold water – dry with paper towel and lightly salt. Do the same with the
the oven to 425f
the chicken on a clean flat surface on its back with wings tucked under. Using
a one half cup measure, loosely fill the cavity with the stuffing. Close the
cavity opening with skewers. Repeat the procedure with the neck cavity. Place
the chicken, breast-side up, on a wire rack in the roast pan. Melt remaining
tbsp of butter with one tbsp of oil – rub this over the chicken and sprinkle
with celery salt.
the lid on the roaster and put in 425f oven.
one hour reduce the temperature to 325f – remove from oven and baste chicken.
to oven and continue roasting, basting once more till thermometer inserted in
thigh registers 185f (2 hours approx).
chicken from pan and place on platter, tent with foil for 20 minutes before
Bruce M Firestone, B Eng (Civil), M Eng-Sci, Phd. Founder, Ottawa Senators;
Author, Quantum Entity Trilogy, Entrepreneurs Handbook II; Executive Director,
Exploriem.org; Broker, Century 21 Explorer Realty Inc; Entrepreneurship
Ambassador, Telfer School of Management, University of Ottawa.
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