Roast chicken w/pepperoni stuffing

8 servings

Ingredients

Quantity Ingredient
5 pounds Roasting chicken
1 Beaten
2 Bacon slices; diced
1 dash Dried thyme leaves
1 tablespoon Peanut oil
1 dash Dried sage leaves
½ cup Onion; chopped
1 dash Dried oregano leaves
4 cups Italian bread; cubed
Chicken broth
¼ cup Parsley; chopped
Olive oil
½ cup Grated parmesan cheese
½ teaspoon Salt
1 Cl Garlic; minced
¼ teaspoon Ground black pepper
⅓ cup Pepperoni; minced
Red pepper; crushed

Directions

Recipe by: Joel Ehrlich <Joel.Ehrlich@...> Preheat the oven to 450 degrees. Fry the bacon in a large skillet. Rinse the chicken inside and out, removing the giblets. Pat dry with paper towels. Set aside. Combine 2 tablespoons of the bacon drippings with the peanut oil to saute the onion until it is golden brown. Combine the bread, parsley, cheese, garlic, pepperoni, egg, all the seasonings, the diced sauteed bacon and the onion in a large bowl. Moisten with chicken broth. Stuff the cavities of the chicken (don't forget the neck cavity) with the mixture. Tie, skewer or suture the cavities. Rub the chicken with the olive oil. Sprinkle with salt and pepper (red and black). Place the chicken, breast side up, in a pan.

Roast for 20 minutes. Reduce the oven temperature to 300 degrees. Turn the chicken breast side down. Roast for 2 hours. Serve hot.

Yields 8 Servings

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