Nonna's Secret: Italian Garlic-Stuffed Roast Chicken
Details
A simple roast chicken? No, this is Nonna's legacy on a plate.
Ingredients
Instructions
Prepare the Chicken
First, clean the chicken and pat it dry with paper towels. If you have a gas stove, you can quickly pass the chicken over a flame to singe off any remaining pinfeathers.
Stuff the Cavity
Take the peeled garlic cloves and the bread cubes and place them inside the chicken's cavity, alternating between them. Use a few fresh sage leaves to plug the opening.
Butter the Chicken
Generously massage the entire chicken with the softened butter. With your fingers, carefully separate the skin from the breast meat and tuck small pieces of the remaining butter underneath. This step ensures the meat stays incredibly moist.
Season Generously
Season the chicken liberally with a good handful of salt and a fresh grinding of black pepper, making sure to rub it all over the skin.
Roast to Perfection
Place the chicken in a roasting pan and bake in a preheated oven at 390°F (200°C) for the first 5 minutes. Then, reduce the temperature to 355°F (180°C) and continue roasting for another 55 minutes, or until the juices run clear.
Rest and Serve
Once cooked, let the chicken rest for a few minutes. Baste it with the delicious cooking juices that have collected in the pan before carving. Serve hot with roasted potatoes or a fresh salad.
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