Roasted Chicken with Sourdough Stuffing

Roasted Chicken with Sourdough Stuffing


1 whole broiler-fryer chicken (about 3 pounds)
1 lemon (quartered)
3 sprigs rosemary
3 tablespoons garlic (slivered)
3 tablespoons butter (softened)
1 tablespoon salt
3/4 teaspoon pepper
1 white onion (diced)
2 cups celery (diced to 1/2 inch)
1 cup carrots (diced to 1/2 inch)
4 cups sourdough bread (cubed)
1 cup chicken stock
1/4 cup parsley (finely chopped)


1Set KitchenAid® Multi-Cooker to Sear 450 ºF and preheat.
2Stuff chicken cavity with lemon, rosemary and garlic. Place butter underneath skin and season with salt and pepper. Truss chicken with butchers string.
3Sear chicken breast side up, covered for 20 minutes. Turn the chicken breast side down; continue cooking for covered for 30 minutes or until cooked through. Remove chicken to a platter and tent with foil to keep warm and rest.
4Attach Stir & Flip Wand to Stir Tower. Turn Stir Tower to Speed 1. Add onion, celery and carrots. Cook 4 to 6 minutes or until softened.
5Add bread. Cook 3-5 minutes.
6Add stock and parsley. Cook 30 seconds. Turn Stir Tower off. Cover and cook stuffing 2 minutes or until all liquid is absorbed.
7Carve chicken into pieces and serve with stuffing.
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