Roast Chicken with Vegetable Stuffing
Servings: 6
Prep Time: 15 Minutes
Cook Time: 2 Hours
Carbs: 5.5 grams
Net Carbs: 3 grams
Protein: 52.8 grams
Fat: 34.5 grams
Calories: 550
Ingredients:
2 tablespoons butter
1 small carrot, finely chopped
1 large celery stalk, finely chopped
1 cup thinly sliced fresh mushrooms
1 small onion, finely chopped
2 slices Atkins bread, toasted and cut into 1/2 cubes
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup heavy cream
1 roasting chicken (5 pounds), rinsed and patted dry
1 tablespoon olive oil
Instructions:
1. Heat oven to 350°F. Melt butter in a large skillet over medium heat. Cook carrot, celery, mushrooms and onion until vegetables are tender but not browned, about 5 minutes. Mix in bread cubes, thyme, salt and pepper and cream.
2. Spoon stuffing mixture into body and neck cavities and cover with skin. Tuck wing tips under chicken and tie legs together with kitchen string.
3. Place breast side up on a rack in a shallow roasting pan. Cover loosely with foil and bake 1 hours. Remove foil and bake about 15 minutes longer, until browned and an instant-read meat thermometer registers 170° in center of stuffing and thickest part of the thigh. Loosely cover chicken with foil and let stand 10 minutes before carving.
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