Roast chicken with pepperoni stuffing


5 lb roasting chicken
2 slices thick bacon, diced
1 tbsp peanut oil
1/2 cup onion, chopped
4 cups italian bread, cubed
1/4 cup parsley, chopped
1/2 cup parmesan, grated

1 clove garlic, minced
1/3 cup pepperoni, chopped very fine
1 egg, beaten
1 dash thyme leaves, dried
1 dash sage leaves, dried
1 dash oregano leaves, dried
chicken broth
Olive oil
1/2 tsp salt
1/4 tsp black pepper, ground red pepper, crushed

How to prepare

Preheat the oven to 450 degrees. Fry the bacon in a lg skillet. Rinse the chicken inside and out, removing the giblets. Pat dry with paper towels. Set aside. Combine 2 tbsp of the bacon drippings with the peanut oil to saut

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