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R E C I P E   O F  W E E K

Roast Chicken with Sourdough Stuffing


This stuffing will turn a standard roast chicken into something special.




  • 1 thick slice rustic sourdough bread, cut into 3/4-inch cubes (2 cups) 

  • 2 tablespoons unsalted butter 

  • 1 onion, finely chopped 

  • 2 cloves garlic, finely chopped 

  • 1 stalk celery, diced small 

  • 1 teaspoon dried thyme leaves or 2 teaspoons finely chopped fresh thyme 

  • 1/2 to 2/3 cup chicken broth 

  • Salt and pepper 

  • 1 chicken (about 2.5kg)




Preheat oven to 220 degrees. Bake bread in a single layer until dry, 5 to 7 minutes. Transfer to a large bowl. In a medium skillet, melt butter over medium. Add onion, garlic, and celery, and cook, stirring occasionally, until translucent, about 5 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir into bread, then stir in enough broth to make mixture evenly moist but not wet. Season with salt and pepper.


Pat chicken dry. Season inside and out with salt and pepper. Stuff cavity, tie legs together, and tuck wings underneath. Roast chicken until golden brown and cooked all the way through, about 1 hour. Let rest 10 minutes before serving.

Roast Chicken.jpg
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