Lff Holiday Stuffing Stuffed Chicken
1 Whole Chicken
Kosher Salt
2 Lemons
¼ Cup of Honey
3 Dried Bay Leaves
5 Cloves of Garlic
1 Tbsp Black Peppercorns
3 Sprigs of Rosemary
7 Sprigs of Thyme
1lb Little Foot Foods Holiday Stuffing Pierogi
1-2 Slices day old/stuffing bread
1 Egg
1 Tsp Sage
Salt
Pepper
1 Container Little Foot Foods Roasted Garlic Compound Butter
For The Brine
Use a pot large enough to hold the chicken and enough water to cover the entire chicken, then add 1 tbsp of Kosher Salt per cup of water (For sea salt use ½ Tbsp per cup of water.)
Dissolve kosher salt in water in the pot on a slow simmer for about 2 to 3 minutes.
Add the following to the water.
2 Lemons, sliced
¼ Cup of Honey
3 Dried bay leaves
5 cloves of garlic (whole, smashed lightly)
1 Tbsp black peppercorns
3 Sprigs of rosemary
7 Sprigs of thyme
Stir the mixture and allow chicken to
Bring the water to a boil to release the flavours.
Remove the pot from stove and allow the water to cool completely.
IMPORTANT: DO NOT PUT THE CHICKEN INTO THE BRINE BEFORE IT’S COMPLETELY COOL OR IT WILL CREATE HARMFUL BACTERIA
Ensure all gizzards have been removed from the cavity of the chicken. Place the whole chicken into the cooled brine, cover pot with lid and place in refrigerator for 8 – 24 hours. Do not leave longer or the chicken will absorb too much salt and taste overly salty.
After brining remove chicken from the brine and rinse well under running water. Be sure to rinse your chicken to remove some of the excess salt or your chicken will taste overly salty.
Discard all brine after removing chicken. Raw meat can cause contamination.
For The Stuffing
Fry 1lb Little Foot Foods Holiday Stuffing Pierogi according to package directions. Be sure to cook them enough to be as crunchy as possible on the outside without burning.
Allow pierogi to cool completely and cut into small pieces. Try not to squish out all the filling, you should get 6-8 small pieces per pierogi. Set aside.
In a separate bowl take 1 to 2 slices of day old or stuffing bread and tear into small pieces.
In separate small bowl or cup beat one egg and add to bread using just enough to make the bread moist.
Add in 1 tsp of sage and salt and pepper to taste.
Add the pierogi pieces to the bread mixture and mix well using your hands.
Return the stuffing mixture to frying pan on medium heat and lightly fry flipping the mixture over once to crisp up some of the pierogi filling. Just a quick fry on each side, no more than a minute or 2.
Pat chicken dry with paper towel to remove the excess moisture. If possible, leave chicken covered in the refrigerator for 1 to 2 hours to allow excess moisture to escape from chicken skin. This will give you a crispier skin.
Pack the chicken cavity full of the stuffing mixture. You can stuff both the head and the tail end of the chicken relatively full be sure to leave space for the heat to cook the chicken thoroughly.
Gently slide your fingers under the chicken skin to separate the skin from the meat to form a little pocket as far down as you can go without ripping the skin. Rub under skin with Little Foot Foods Roasted Garlic Butter Compound, smooshing and coating the meat under the skin. Place the skin back down and coat the top of the skin with the garlic butter compound. Sprinkle the top of the chicken with salt and pepper.
Place the chicken over a rack lined over a baking tray, roasting pan or any other heavy based baking pan. Ste aside in the refrigerator uncovered for 15 to 20 minutes. Add a small amount of water, just to coat the bottom of the pan.
Roast chicken in pre-heated oven at 350 degrees F for 30 – 45 minutes. Remove chicken from oven and spread additional garlic butter compound over the top of the chicken. Turn oven up to 400 degrees F and cook for an additional 10 – 15 minutes until the internal temperature of the thickest part of the chicken reaches 165 degrees F.
NOTE: Time varies based on size of chicken. The general rule is 20 minutes per pound with an additional 10 – 15 min on higher heat.
Thank you Julie R for submitting this delicious creation!
Kosher Salt
2 Lemons
¼ Cup of Honey
3 Dried Bay Leaves
5 Cloves of Garlic
1 Tbsp Black Peppercorns
3 Sprigs of Rosemary
7 Sprigs of Thyme
1lb Little Foot Foods Holiday Stuffing Pierogi
1-2 Slices day old/stuffing bread
1 Egg
1 Tsp Sage
Salt
Pepper
1 Container Little Foot Foods Roasted Garlic Compound Butter
For The Brine
Use a pot large enough to hold the chicken and enough water to cover the entire chicken, then add 1 tbsp of Kosher Salt per cup of water (For sea salt use ½ Tbsp per cup of water.)
Dissolve kosher salt in water in the pot on a slow simmer for about 2 to 3 minutes.
Add the following to the water.
2 Lemons, sliced
¼ Cup of Honey
3 Dried bay leaves
5 cloves of garlic (whole, smashed lightly)
1 Tbsp black peppercorns
3 Sprigs of rosemary
7 Sprigs of thyme
Stir the mixture and allow chicken to
Bring the water to a boil to release the flavours.
Remove the pot from stove and allow the water to cool completely.
IMPORTANT: DO NOT PUT THE CHICKEN INTO THE BRINE BEFORE IT’S COMPLETELY COOL OR IT WILL CREATE HARMFUL BACTERIA
Ensure all gizzards have been removed from the cavity of the chicken. Place the whole chicken into the cooled brine, cover pot with lid and place in refrigerator for 8 – 24 hours. Do not leave longer or the chicken will absorb too much salt and taste overly salty.
After brining remove chicken from the brine and rinse well under running water. Be sure to rinse your chicken to remove some of the excess salt or your chicken will taste overly salty.
Discard all brine after removing chicken. Raw meat can cause contamination.
For The Stuffing
Fry 1lb Little Foot Foods Holiday Stuffing Pierogi according to package directions. Be sure to cook them enough to be as crunchy as possible on the outside without burning.
Allow pierogi to cool completely and cut into small pieces. Try not to squish out all the filling, you should get 6-8 small pieces per pierogi. Set aside.
In a separate bowl take 1 to 2 slices of day old or stuffing bread and tear into small pieces.
In separate small bowl or cup beat one egg and add to bread using just enough to make the bread moist.
Add in 1 tsp of sage and salt and pepper to taste.
Add the pierogi pieces to the bread mixture and mix well using your hands.
Return the stuffing mixture to frying pan on medium heat and lightly fry flipping the mixture over once to crisp up some of the pierogi filling. Just a quick fry on each side, no more than a minute or 2.
Pat chicken dry with paper towel to remove the excess moisture. If possible, leave chicken covered in the refrigerator for 1 to 2 hours to allow excess moisture to escape from chicken skin. This will give you a crispier skin.
Pack the chicken cavity full of the stuffing mixture. You can stuff both the head and the tail end of the chicken relatively full be sure to leave space for the heat to cook the chicken thoroughly.
Gently slide your fingers under the chicken skin to separate the skin from the meat to form a little pocket as far down as you can go without ripping the skin. Rub under skin with Little Foot Foods Roasted Garlic Butter Compound, smooshing and coating the meat under the skin. Place the skin back down and coat the top of the skin with the garlic butter compound. Sprinkle the top of the chicken with salt and pepper.
Place the chicken over a rack lined over a baking tray, roasting pan or any other heavy based baking pan. Ste aside in the refrigerator uncovered for 15 to 20 minutes. Add a small amount of water, just to coat the bottom of the pan.
Roast chicken in pre-heated oven at 350 degrees F for 30 – 45 minutes. Remove chicken from oven and spread additional garlic butter compound over the top of the chicken. Turn oven up to 400 degrees F and cook for an additional 10 – 15 minutes until the internal temperature of the thickest part of the chicken reaches 165 degrees F.
NOTE: Time varies based on size of chicken. The general rule is 20 minutes per pound with an additional 10 – 15 min on higher heat.
Thank you Julie R for submitting this delicious creation!
