Category : Recipes

Sub Category : Entrees

The image is of the herbs that go into Herbes de Provence.

Preheat the oven to 350 degrees.

Get a whole chicken. Rinse and clean it, and save the giblets. They're to boil into the broth that goes into the stuffing. The stuffing consists of: croutons, celery, granny smiths, and the herbes de Provence from when they're put inside the carcass, between the ribs. The herbes de Provence go in one other place, the skin. You have to make the pockets by stretching the skin out from the meat in the shoulders.

You roast the chicken for 30 minutes a pound. After you've gotten it out, you save the drippings and make gravy out of them and flour mixed in with water until it's smooth but lightly viscous.

If you prefer to skip the croutons, you can dice some slices of bread, then toast them; or in reverse order if you don't have a toaster oven.

This can also be applied to a turkey (450 degrees).