Author Topic: Ukrainian - Roast Chicken with Dill Bread Stuffing  (Read 706 times)

Olga Drozd

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Ukrainian - Roast Chicken with Dill Bread Stuffing
« on: July 08, 2017, 06:32:34 PM »
Ukrainian - Roast Chicken with Dill Bread Stuffing

Natural flavours dominate this roast chicken.  The stuffing has a light taste of fresh dill.  If you wish season the roasting juices with a little dill also.  Adding vegetables makes the stuffing lighter--in addition to sauteed onions, celery and grated carrot, you may add grated zucchini as well.  If you wish add 1/2 cup of chopped ham or chopped smoked turkey. Leftover stuffing will be placed in a separate baking dish, follow recipe for this.

3 1/2 to 4 pound chicken
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon paprika
2 teaspoons vegetable oil


About 4 to 5 ounces day old or stale French, Italian, or European white bread
4 to 5 Tablespoons vegetable oil or butter
1 medium onion, finely chopped
1/2 cup chopped celery
1 teaspoon paprika
Salt and freshly ground pepper
1 medium carrot, coarsely grated
3 to 4 Tablespoons snipped fresh dill
1 large egg, beaten
2 to 4 Tablespoons chicken stock or broth


1 to 2 Tablespoons butter
1/4 to 1/2 cup chicken stock or broth, for basting
Dill sprigs, for garnish

Preheat the oven to 375 F.

Pull out fat from inside chicken.  Mix salt, pepper, paprika, and oil.  Rub chicken all over with mixture.  Spoon stuffing lightly into chicken. Fold skin over stuffing; truss or skewer closed, if desired.  Set chicken in a roasting pan.

Add a little stock, if necessary, to extra stuffing so that most of bread is very lightly moistened.  Grease a baking dish slightly larger than amount of remaining stuffing; spoon stuffing into it.  Dot with butter and cover dish.

Roast chicken 45 minutes.  Then put extra pan of stuffing in oven and roast both together about 45 minutes, basting chicken occasionally with pan juices and basting stuffing occasionally with a few Tablespoons of stock.  To check whether chicken is done, insert a skewer into thickest part of thigh; juices that run from chicken should be clear.  Also insert a skewer into stuffing inside chicken; it should come out hot to the touch.

Transfer chicken to a carving board or platter and remove any trussing strings.  Cover loosely and let stand about 10 minutes.  Carve chicken and serve hot, with stuffing.  Garnish with dill sprigs.  Makes 4 servings. Serve chicken with sauteed mushrooms, baby onions, and glazed carrots.

For the Dill Stuffing: Cut bread in 1/2-inch cubes; you will need 4 cups.  Put in a large bowl.  Heat 3 Tablespoons oil or butter in medium skillet over medium heat.  Add onion, celery, paprika, and a pinch of salt and pepper.  Cook, stirring occasionally, until onion is softened, about 10 minutes.Stir in carrot and remaining oil or butter and remove from heat.  Add onion mixture, dill and egg to bread and toss lightly until blended.  Gradually add stock, tossing lightly.  Mixture may appear dry, but will become much moister from juices in bird.  Taste and adjust seasoning.  Stuffing can be refrigerated 1 day in covered container.  Makes 4 to 5 cups,
« Last Edit: July 08, 2017, 06:48:16 PM by Olga Drozd »