makes 4 servings
For the unstuffed stuffing:
2 tablespoons unsalted butter
1 medium onion, chopped fine (about 1 heaping cup)
2 celery ribs, chopped (about 1 cup)
2 medium carrots, peeled and chopped (about 1 cup)
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
2 tablespoons minced fresh herbs (rosemary, sage, oregano, thyme)
4 cups 1/2-inch sourdough bread cubes
1/3 cup low-sodium chicken broth [optional]
For the chicken:
1 (4-pound) whole chicken, giblets discarded
1 lemon, quartered
3-4 cloves garlic, smashed
small bunch of fresh herbs
4 tablespoons unsalted butter
2 tablespoons minced fresh herbs (rosemary, sage, oregano, thyme), divided
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1. Preheat the oven to 375 degrees.
2. For the stuffing: Add 2 tablespoons of unsalted butter to a large (12-inch) cast iron skillet and heat over medium-high heat.
3. Add in the chopped onion, celery, and carrots. Season with salt and pepper. Saute until the vegetables have softened, 5-7 minutes. Stir in the minced garlic and minced fresh herbs. Saute until fragrant, about 1 minute. Remove the skillet from the heat.
4. For the chicken: pat the chicken dry with paper towels. Stuff the cavity with the quartered lemon, smashed garlic cloves, and bunch of fresh herbs.
5. Melt the butter in a small sauce pot. Stir in the minced herbs, salt, and pepper. Brush the herb butter over the chicken.
6. Set the chicken (breast side up) on top of the sauteed vegetables in the cast iron skillet. Tie the legs together with a short piece of string. Place the bread cubes around the chicken in the skillet.
7. Roast the chicken in the oven for 60-75 minutes, or until a thermometer inserted into the thigh registers 165 degrees. Rotate the skillet halfway through the cooking period.
8. Remove the chicken from the skillet, set it on a cutting board, and tent it with a piece of aluminum foil.
9. Stir together the bread cubes and vegetables, cover, and let stand for 10 minutes. After 10 minutes, if you would like the stuffing to be more moist, stir in 1/3 cup chicken stock. Carve the chicken and serve with the stuffing.