Roast Chicken with Pecan Stuffing

Preparation info

  • Difficulty


  • Yield:

    4 or More


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 roasting chicken (about pounds), with giblets
  • 2 tablespoons butter, or the fat rendered from the inner chicken fat
  • ½ pound bulk sausage
  • 1 cup finely chopped onion
  • 1 tablespoon loosely packed leaf sage
  • ¼ cup finely chopped parsley
  • 1 cup fine, fresh bread crumbs
  • 1 egg, lightly beaten
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 cup tousled pecans
  • 1 onion, peeled and quurtered
  • ¼ cup water


  • Preheat the oven to 400 degrees.
  • Remove the gizzard, heart, and liver from the chicken. Cut away and discard the tough outer membrane of the gizzard. Chop the soft, fleshy part of the gizzard, heart, and liver.
  • Heat the butter in a saucepan and add the sausage, breaking it up with the flat side of a metal kitchen spoon. Add the liver mixture and chopped onion. Cook, stirring, about 3 minutes, and add the sage.
  • Cook about 3 minutes more, stirring, or until the sausage is cooked. Add the parsley, bread crumbs, egg, salt and pepper to taste, and the pecans. Blend well and let cool.
  • Sprinkle the chicken inside and out with salt and pepper to taste. Stuff the chicken with the pecan mixture and truss. Place the chicken on its side in a shallow baking dish and scatter the quartered onion around it.
  • Roast the chicken 20 minutes. Turn the chicken to the other side and continue roasting, basting often, about 20 minutes.
  • Turn the chicken on its back and continue roasting, basting often, about 20 minutes.
  • Ten minutes before the chicken is done, add the water and continue baking.
  • Remove from the oven and let stand 10 minutes before carving. Serve with the pan juices.