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Roast Chicken stuffed with Adams Reserve Cheddar & Thyme

Ingredients
  • Serves 3 to 4 people

  • 1 ea 3 to 4 # Chicken
  • 1 T Olive Oil
  • 1 T Salt
  • 1/4 T ground Black Pepper Stuffing
  • 3 C French Bread, cubed & toasted
  • 1 ea Small Onion, medium diced
  • 1 ea Garlic Clove, minced
  • 1/2 Stick Butter
  • 1/2 T Salt
  • 1/4 T Ground Black Pepper
  • 1 T Fresh Thyme, leaves only
  • 2 T Parsley, chopped
  • 1/2 C Chicken Broth
  • 1/2 C White Wine
  • 6 oz Adams Reserve Cheddar, slices, crumbled
 

Ask your butcher to de-bone your chicken for you, but to keep the skin intact. Rub the outside of the chicken with the olive oil, then season with the salt and pepper. Put back in the refrigerator.

In a small sauté pan, sweat the onions and garlic in the butter. Season with the salt & pepper and cook until translucent. Add the chicken broth and wine and simmer for 3 minutes. Add the herbs and the toasted bread and toss. Remove from the heat and let cool. Fold in the cheese.

To Finish: Preheat the oven to 500°F. Stuff the cavity of the bird with the stuffing, and place in a roasting pan breast side up. Put in the 500°F oven for 15 minutes, then lower the temperature to 325°F and roast another 20 to 30 minutes or until the middle of the stuffing reaches 155°F. Remove from the oven, let rest in a warm place for 10 minutes. Serve immediately.