Inside Out Stuffed Chicken

• 6 Tbsp unsalted butter
• 1 large onion - thinly sliced
• 3 celery stalks - thinly sliced crosswise
• 3 garlic cloves - minced
• coarse salt and freshly ground pepper
• 1 lb cremini or white button mushrooms - sliced
• 6 cups day-old rustic-bread cubes 1“ (alt:7-8 oz stuffing mix)
• 3/4 cup chicken stock
• 2 Tbsp lemon juice
• 1 Tbsp finely chopped fresh sage
• 1 whole chicken about 4 1/2 lb

1. Preheat oven to 450 deg. Melt 2 Tbsp butter in large ovenproof skillet. Cook onion, celery, and garlic until translucent, 3-5 min. Season with salt. Remove from skillet. Working in 2 batches, cook mushrooms in 2 Tbsp butter. Add to onion mixture.
2. Stir in bread, stock, juice, and sage. Season with salt and pepper. Return to skillet.
3. Pat skin of chicken dry and oil. Place chicken back side up on stuffing. Roast 30 min., turn chicken over and rotate pan. Cook until thickest part of breast reaches 160 deg and thickest part of thigh reaches 175 deg, about 40 min more.
4. Tent and rest for 20 min prior to carving.
5. Alternative: Place stuffing and chicken in 9×13 baking pan.

Serves: 4       Total cook time: 1hr 40min plus 20 min. rest
Source: Martha Stewart