Recipe For Stuffing Under Chicken Skin

1028 calories; 61 grams fat; 15 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 13 grams polyunsaturated fat; 52 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 66 grams protein; 1465 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

It might be better to blanch the vegetables before putting them in the roasting pan (or to add some liquid to the pan) -- after the recommended hour and a half in the oven with ten minutes more for good measure the chicken was done, but the beans and carrots were hardly cooked (raw, if you ask my wife). Otherwise quite a good recipe -- I liked the stuffing under the skin.

Classic Deli Vietnam

This was delicious (I mostly followed the recipe). Some people mentioned the vegetables aren't fully done at the end, so I microwaved them for 3 minutes before adding them, but they were still not done, had to microwave them more at the end. I did add a bit more garlic (think I'd add even more next time), and added small potatoes to cook in the liquid with the rest of the recipe (potatoes were a hit, also needed more .). Family loved the recipe (took me 4-5 hours)

I made this with gluten-free rolls, and they worked well. Microwaved the veggies for 1 minute before baking to be sure they were cooked (and it worked). Next time will break the bread into smaller pieces so it's not big chunks under the chicken skin.

1/2 teaspoon paprika doesn’t seem like enough. I’m loathe to change anything in a Joan Nathan recipe but, did anyone up the paprika?

Slow Cooker Stuffed Chicken (with Amish Stuffing)

I often put stuffing under the skin of a turkey before I roast it -- I use my hand between the skin and the flesh to make a nice pocket. The rest of the stuffing either goes in the bird or in a separate pan (for my vegetarians). Bird and stuffing stay nicely moist :) When I had a rotisserie, I would often put thick sauce under the chicken's skin and let it baste the bird as it turned: yummy.

Chicken turned out excellent and family loved it. I cut the vegetables into medium chunks and they turned out perfect. I wish I had added more vegetables (quantity).

This was really good. Agreed the veggies need a little water to help them cook. Other than that delicious. I diced the mushrooms and onions for the stuffing and added more garlic because I love garlic.

Herb Butter & Lemon Stuffed Chicken — The Hungry Cook

Yay! Thank you! Was just telling my children about this wonderful dish my Mother made for holidays; Chanukah , Purim etc and here it is just as she made it but never mushrooms. Sometimes she would leave the chicken whole and stuff under the skin and in the cavity! Absolutely heavenly!

Yay! Thank you! Was just telling my children about this wonderful dish my Mother made for holidays; Chanukah , Purim etc and here it is just as she made it but never mushrooms. Sometimes she would leave the chicken whole and stuff under the skin and in the cavity! Absolutely heavenly!