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Roast Chicken With Shrimp Stuffing

Yield 4 servings


  • 1 (3 1/2- to 4-pound) broiler-fryer
  • 1/2 pound shrimp, peeled, deveined, and chopped
  • 1/4 cup chopped onion
  • 1/4 cup plus 1 tablespoon butter or margarine, divided
  • 1 egg
  • 2 1/2 teaspoons salt, divided
  • 1/2 teaspoon ground thyme
  • 1 1/8 teaspoons pepper, divided
  • 3 cups soft breadcrumbs
  • 2 tablespoons milk
  • 3 cups water
  • 3 tablespoons all-purpose flour

How to Make It

  1. Remove giblets and neck from chicken. Chop giblets; set aside. Rinse chicken with cold water; pat dry. Fold neck skin of chicken over back; secure with a wooden pick. Lift wingtips up and over back, tucking under bird securely. Set aside.

  2. Sauté shrimp and onion in 3 tablespoons butter until tender. Combine shrimp mixture, egg, 1/2 teaspoon salt, thyme, 1/8 teaspoon pepper, breadcrumbs, and milk, stirring well; stuff cavity of chicken with mixture. Close cavity, and secure with wooden picks; truss.

  3. Place chicken, breast side up, in a shallow roasting pan. Add remaining butter, salt, pepper, and water to pan. Bake at 350° for 1 hour; add chopped giblets to pan drippings. Bake 30 minutes or until drumsticks are easy to move. Remove chicken to serving platter; keep warm. Reserve drippings.

  4. Sprinkle flour evenly in a 10- inch cast-iron skillet; place over medium heat. Brown flour by constantly stirring with a wooden spoon. Combine browned flour and 3 tablespoons drippings in a medium saucepan, mixing well; stir into remaining pan drippings. Cook the mixture over medium-high heat, stirring constantly, until thickened and bubbly. Serve gravy with chicken and stuffing.

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