Rotisserie Chicken And Stuffing Dinner Recipes
ROTISSERIE CHICKEN AND STUFFING DINNER
Find a new crowd-favorite with this Rotisserie Chicken and Stuffing Dinner. Serve this Rotisserie Chicken and Stuffing Dinner alongside a fresh side salad.
Provided by My Food and Family
Categories Home
Time 5m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Keep chicken warm. Meanwhile, prepare stuffing as directed on package.
- Serve chicken with stuffing and salad greens tossed with dressing.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 4.5 g, TransFat 1 g, Cholesterol 60 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
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- Remove the neck and giblets from the cavity of the chicken and rinse the chicken with cold water. Trim any excess skin from the neck area. Set aside.
- In a large stock pot or bowl, add the 1/2 cup of kosher salt and 1/2 cup of granulated sugar to the pot. Bring 1 cup of water to a boil and pour over the salt and sugar and stir vigorously until it dissolves. Add enough cold water to the pot to cover the chicken and add the bay leaves and peppercorns. Place the chicken in the pot and refrigerate for 4 hours up to 12 hours or overnight.
- Prepare the grill on high. Remove the chicken from the brine and rinse the chicken with cold water, then pat dry. Season the inside of the cavity generously with kosher salt.
- Toss the red onion, lemons, garlic cloves and fresh herbs with a drizzle of olive oil and kosher salt and freshly ground pepper. Stuff the mixture into the cavity of the chicken. Rub olive oil over the skin and season with kosher salt and freshly ground black pepper.
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