Holiday Rush

☰ Menu
Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry American Oven Roast Dinner Party Fall Holiday Event Chicken Food Processor Blender Stove Top Thanksgiving Seasonal Northeastern United States Pennsylvania Dutch Meat Whole Chicken Taste Mood Savory Equipment Small Appliance 4 Hours Or Less

Savory Roast Chicken With Bacon Ranch Stuffing

This recipe was just something i whipped up one night out of despairation.... I had nothing else on hand to eat

Steps

First take ograns out of the cavity and wash chicken inside and out , trim off tail if still there , check for feathers and pat dry.
Preheat oven to 350 degrees.
In a large skillet fry bacon til crispy over med-high heat.
Drain bacon and chop in a food processor.
Cut bread into cubes and mix with bacon in a medium bowl.
Add ranch powder , celery , light cream , eggs and mix well.
Using a spoon slide 2 tbs of margarine under the skin of the chicken , spread the margarine out evenly over the breast.
Repeat this for the other side.
You can get under the skin by the opening of the cavity.
Just use your fingers to find it.
Spread the rest of the margarine over the outside of the chicken.
Sprinkle salt , chicken flavor , parsley and pepper evenly on all sides of the chicken , inside and out.
Pack cavity with stuffing and tie legs together.
Place in a large glass baking dish.
Place on bottom rack of oven for an hour and fifteen minutes.

Ingredients

roasting chickens, white bread, ranch dressing mix, light cream, dried celery flakes, margarine, eggs, chicken flavor instant bouillon, parsley, salt, pepper