Gluten-Free Simplicity

Roast Chicken and Gluten-Free Corn Chex Stuffing – for Thanksgiving!

This stuffing is delicious with Turkey too!!! — Simply double it!

(Feeds 4-6 Hungry Holiday People)

(Click here for Gluten-Free Turkey Brands)  For a 13-15 pound Turkey, double this recipe.

Ingredients:

• 1 Fresh 2-to-4 Pound Chicken.
  

  Roast Gluten-Free Corn Chex Stuffed Chicken (c.2009, WTB)

• 1/4 Cup Diced Onion.
• 3/4 Cup Chopped Celery.
• 1/2 Pound Melted  Butter (Unsalted). *
• 1 Fresh Egg Beaten.
• 4 Cups of Corn Chex. *
• 1/4 Teaspoon of Salt.
• 1/4 Teaspoon of Ground Sage. *
• 5 Cups of Fresh Water. (NOTE: This recipe was developed in very High Altitude.  Therefore, one might best reduce the amount of water by 1-2 cups if NOT living in a “mountain” state or country.  See this link for more information.)

• Salt, Pepper and Garlic Salt to sprinkle for taste. *

Process:

1. Melt Butter in Small Saute Pan.
2. Saute Onion in Butter on Medium-Low for 3 minutes.
3. Add Celery to Onions and saute for another 3 minutes, then remove from heat.
4. In small bowl, combine Salt, Sage and Egg then beat.
5. In large bowl, gently mix together Corn Chex, Egg Mixture and Sauteed Vegetables with Butter.
6. Trim excess fat from chicken neck and rear.
7. Remove gizzards from inside Chicken.
8. Lightly salt inside of chicken.
9. Gently pack Stuffing mixture into Chicken.
10. Tie Chicken legs together (or do not do this if preferable).
11. Place Chicken inside clean Roasting Pan (without Rack).
12. Lightly season all sides of the Chicken with Salt, Pepper and Garlic Salt.
13. Place Roasting Rack underneath Chicken in Roasting Pan, with Chicken Breasts facing upward.
14. Preheat oven to 350 degrees Fahrenheit.
15. Roast for about 35-40 minutes per pound of raw, Stuffed chicken.
16. Add 1/2 of Fresh Water to Roasting Pan, then other half about 60 minutes.
17. Baste about every 20-30 minutes.
18. After about 60 minutes, turn Chicken over — back-side-up — for about 20 minutes, then turn over again.
19. Place excess raw stuffing into a small baking dish and back for about 30 minutes at 350 degrees fahrenheit.
20. Remove stuffing from Chicken and serve with slices of chicken.

21. Drip Chicken Roast Drippings or another form of Gluten-Free Gravy over Stuffing and Chicken when serving.

    

    Roast Gluten-Free Stuffed Chicken with Chicken Legs Loose or Tied Together (c.2009, WTB)

* Be sure to use Gluten-Free Brands of these ingredients.

Roast Chicken with Gluten-Free Corn Chex Stuffing -- A Wonderful Idea!!! (c.2009, WTB)

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