Roaster chicken recipe - 13 WTHR Indianapolis

Roaster chicken recipe



Marinate roaster by wrapping in foil, seasoning with salt and allowing it to sit in the refrigerator overnight. The next morning, bake at 350 degrees until fully cooked. Bake times will depend on size.


Start by making the cornbread. Put corn meal in a bowl with eggs and add buttermilk. Pour mixture into pan and bake at 350 degrees for 35 minutes. 

Once the cornbread is done, crumble it and put in mixing bowl. Now add 10 slices of bread (crumbled), three eggs, tablespoon of black pepper, 1/4 cup rubbed sage, four tablespoons of poultry seasoning, pinch of garlic and a box of chicken stove top stuffing. Mix all ingredients together and set to the side.

In another bowl, combine two large cans of chicken broth, four chopped celery stalks and one chopped onion. Boil these ingredients together. Once boiled, take the chicken broth and pour into mixing bowl with other ingredients. Mix together. Bake in oven for 25 minutes at 350 degrees.

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