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Ingredientes
- 5 lb Roasting Chicken
- 1 x Egg Beaten
- 2 x Thick Bacon Slices Diced
- 1 dsh Dry Thyme Leaves
- 1 Tbsp. Peanut Oil
- 1 dsh Dry Sage Leaves
- 1/2 c. Onion Minced
- 1 dsh Dry Oregano Leaves
- 4 c. Italian Bread Cubed
- Â Â Chicken Broth
- 1/4 c. Parsley Minced
- Â Â Extra virgin olive oil
- 1/2 c. Grated Parmesan Cheese
- 1/2 tsp Salt
- 1 x Clove Garlic Chopped
- 1/4 tsp Grnd Black Pepper
- 1/3 c. Pepperoni Chopped
- Â Â Red Pepper Crushed
- Â Â Prunes
- Â Â apricots
Direcciones
- Preheat the oven to 450 degrees.
- Fry the bacon in a large skillet.
- Rinse the chicken inside and out, removing the giblets.
- Pat dry with paper towels.
- Set aside.
- Combine 2 Tbsp. of the bacon drippings with the peanut oil to saute/fry the onion till it is golden.
- Combine the bread, parsley, cheese, garlic, pepperoni, egg, all the seasonings, the diced sauteed bacon and the onion in a large bowl.
- Moisten with chicken broth.
- Stuff the cavities of the chicken (do not forget the neck cavity)
- with the mix.
- Tie, skewer or possibly suture the cavities.
- Rub the chicken with the extra virgin olive oil.
- Sprinkle with salt and pepper (red and black).
- Place the chicken, breast side up, in a pan.
- Roast for 20 min.
- Reduce the oven temperature to 300 degrees.
- Turn the chicken breast side down.
- Roast for 2 hrs.
- Serve warm.
- Yields 8 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 8 servings | |
| Calories 901 | |
| Calories from Fat 386 | 43% |
| Total Fat 42.91g | 54% |
| Saturated Fat 13.0g | 52% |
| Trans Fat 0.16g | |
| Cholesterol 189mg | 63% |
| Sodium 1378mg | 57% |
| Potassium 644mg | 18% |
| Total Carbs 70.11g | 19% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.81g | 3% |
| Protein 56.32g | 90% |
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