Athenian Roast Stuffed Chicken Recipe

Serves 6

Ingredients:

  • Rice and nut stuffing
  • 6 pounds roasting chickens
  • Salt and freshly ground pepper, to taste
  • 1 cup dry white wine and water
  • Melted butter, for basting
  • Lemon wedges, for garnish

    • Instructions:

    1. Prepare stuffing.
    2. Preheat oven to 350 degrees.
    3. Wash chickens inside and out; dry thoroughly.
    4. Sprinkle cavities with salt and pepper and fill with stuffing; secure openings closed with skewers and truss legs together with kitchen twine.
    5. Place chickens in a large roasting pan.
    6. Pour wine over chickens and pour the water into roasting pan.
    7. Roast chickens, basting frequently with butter, until tender (about 1 1/2 hours).
    8. Remove chickens to a heated platter.
    9. Cover loosely with foil and let rest 10 minutes.
    10. Pour pan juices into a small pan and heat to serving temperature; adjust seasoning with salt and pepper.
    11. Pour into a serving bowl.
    12. Remove skewers and twine from chickens; scoop out stuffing into a serving bowl.
    13. Cut chicken in serving pieces and arrange on platter; garnish with lemon wedges.
    14. Serve pan juices and stuffing alongside.