Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary gastronomic experience! This mouthwatering Chicken with Oatmeal Stuffing and Whisky Sauce is not just a recipe—it's a flavor explosion that combines rustic American comfort food with a sophisticated twist. Imagine a perfectly roasted chicken with a crispy, golden skin, stuffed with a hearty oatmeal mixture that's bursting with aromatic herbs, and then lavishly drizzled with a rich, warming whisky sauce that will make your taste buds dance with delight.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken
- 1 cup oatmeal
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup whisky
- Salt and pepper to taste
- Fresh herbs (thyme, rosemary)
Instructions
- Preheat the oven to 375°F (190°C). Remove giblets from the chicken and pat the chicken dry with paper towels.
- In a skillet, sauté chopped onions and minced garlic in olive oil until translucent and fragrant, about 3-4 minutes.
- In a mixing bowl, combine oatmeal, sautéed onions and garlic, chopped fresh thyme, and rosemary. Season with salt and pepper. Mix thoroughly to create the stuffing.
- Carefully loosen the chicken skin and stuff the oatmeal mixture underneath the skin, distributing evenly across the chicken's body.
- Truss the chicken by tying the legs together and tucking the wing tips under the body to ensure even cooking.
- Place the stuffed chicken in a roasting pan, breast side up. Brush the skin with olive oil and season with additional salt and pepper.
- Roast the chicken in the preheated oven for approximately 45 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- For the whisky sauce, combine chicken broth and whisky in a saucepan. Simmer and reduce by one-third, creating a rich, flavorful sauce.
- Once chicken is cooked, let it rest for 10-15 minutes before carving to allow juices to redistribute.
- Serve the chicken with the whisky sauce drizzled over the top, garnished with additional fresh herbs.
Tips
- Pat the chicken completely dry before stuffing to ensure crispy, golden skin
- Use a meat thermometer to guarantee the chicken reaches the safe internal temperature of 165°F
- Let the chicken rest after cooking to keep the meat juicy and tender
- Choose a good quality whisky for the sauce—the flavor will shine through
- Don't rush the stuffing process; take time to distribute it evenly under the skin
- Fresh herbs make a huge difference, so use them generously
- If possible, use steel-cut or rolled oats for a more textured stuffing
- Trussing the chicken helps it cook more evenly and keeps the stuffing in place
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
