Tillie Doyle
A whole stuffed chicken is a delicious meal that can be cooked in a variety of ways, including baking, roasting, air frying, and pressure cooking. For a 5-pound whole fryer chicken, the cooking time will vary depending on the cooking method chosen. Air frying and pressure cooking are faster options, with cooking times of about an hour or less, while baking and roasting will take longer, with cooking times of about 20-25 minutes per pound. Regardless of the cooking method, the goal is to achieve crispy skin and juicy, tender meat. To achieve this, the chicken is often seasoned and coated with butter or oil before cooking, and the cooking temperature is typically set between 350-450°F.
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What You'll Learn
Oven-roast at 450°F for 60 minutes
To cook a stuffed 5-pound whole fryer chicken, you'll need to preheat your oven to 450°F. While the oven is preheating, pat the chicken dry with paper towels and season it generously with salt and pepper, inside and out. You can also add other seasonings like onion powder. Loosen the skin above the breasts and smooth a few tablespoons of herb butter underneath.
Once the oven is preheated, place the chicken in a roasting pan and roast it for 10-15 minutes. Then, reduce the oven temperature to 350°F and continue roasting for about 60 minutes (20 minutes per pound of chicken). This should give you a total cook time of about 70-75 minutes.
The chicken is done when the skin is golden brown, the juices run clear, and the internal temperature in the thickest part of the thigh and breast reaches 165°F. Insert a meat thermometer into the thickest part of the thigh, away from the bone, to check the temperature.
Once the chicken is cooked, remove it from the oven and tent it with aluminum foil to rest for at least 10 minutes before carving. Don't skip the resting step, as it allows the juices to redistribute, ensuring a juicy and tender chicken.
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Air fryer: 1 hour for crispy skin
To cook a stuffed 5-pound whole fryer chicken in an air fryer, you'll need to first ensure your air fryer is large enough to accommodate the chicken. A 5.8-qt air fryer should be able to fit a 5-pound chicken comfortably.
Preparation
Before cooking, you'll want to remove any giblets, neck, or gizzards from the chicken's cavity. You can then stuff the cavity with a halved lemon and onion.
Next, pat the chicken dry with paper towels and rub the outside with olive oil or another type of cooking oil. You can also choose to brine the chicken for 12-24 hours before cooking, which will make it more succulent and juicy.
After this, prepare your seasonings. A simple combination of salt and pepper will work, but you can also try a mixture of smoked paprika, garlic powder, Italian seasoning, rosemary, thyme, sage, oregano, ground mustard, onion powder, basil, or pepper. Combine your chosen seasonings in a small bowl, then rub the seasoning mix all over the chicken.
Cooking
Preheat your air fryer to 350°F (180°C) for 5 minutes. If your air fryer does not have a preheat function, simply run it at this temperature for 5 minutes.
Once preheated, place the chicken in the air fryer with the breast side down. Air fry at 350°F for 30-40 minutes. Then, carefully flip the chicken over and continue air frying at the same temperature for another 20-30 minutes, or until the internal temperature of the breast reaches 165°F.
Remove the chicken from the air fryer and let it rest for 5-10 minutes before carving and serving. This resting period is important, as it allows the juices to redistribute, making the meat juicier and more flavorful.
Tips
- If the skin starts to get too brown during cooking, cover it with aluminum foil to prevent burning.
- Always check the internal temperature of the chicken with a meat thermometer before serving.
- For crispy skin, ensure the chicken is breast side down for the first half of the cooking time.
- Pour the chicken drippings over vegetables like asparagus, green beans, or cauliflower, and cook them in the air fryer while the chicken rests.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
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Instant Pot: 60 minutes
Cooking a 5-pound stuffed whole fryer chicken in an Instant Pot in 60 minutes
A 5-pound chicken is a suitable size for a 6-quart Instant Pot, and it is recommended to use a trivet for even cooking and to make the chicken easier to remove from the pot.
Preparing the chicken
To prepare the chicken, separate the skin over the chicken breast using a spoon. You can then stuff the cavity with garlic cloves, half a lemon, and any fresh herbs of your choice.
Setting up the Instant Pot
Place the trivet inside the Instant Pot and pour in 1 cup of chicken broth. Add the chicken breast-side-up. You can then pour melted butter mixed with seasonings over the chicken, both under the skin and on top.
Cooking the chicken
Cover the Instant Pot with the lid, set the lever to the "sealing" position, and cook on high pressure. A 5-pound chicken will take 30 minutes of cooking time, followed by a 15-minute natural pressure release before manually releasing the remaining pressure.
After cooking
Check the temperature of the chicken with a digital thermometer inserted into the thickest part of the thigh. It should have reached 165° F. If the temperature is below this, place the lid back on and cook for an additional 2 minutes for every 5 degrees below 165°. Once the chicken is cooked, you can make gravy using the drippings in the pot.
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Pan gravy: use flour and chicken stock
To make a simple pan gravy to accompany your stuffed whole fryer chicken, you can use flour and chicken stock. This is a basic pan gravy technique that can be used with any roasted meat.
First, you'll need to make a roux, which is a smooth paste that will thicken your gravy. To do this, melt butter in a skillet over medium heat and whisk in flour. Cook this mixture for a minute or two until it turns a light blonde colour and smells nutty. You can also use fat from the pan drippings instead of butter.
Next, whisk in your warm chicken stock. It's better to use warm liquid as it will incorporate more smoothly into the roux. You can also add in any liquid left in your roasting pan. As the mixture heats up and simmers, it will start to thicken.
Continue whisking and scraping any browned pan drippings from the bottom of the pan into the gravy. Bring the mixture to a simmer and continue to cook, whisking constantly, until the gravy thickens and the flour has combined with the liquid. This should take around 8 to 10 minutes.
Finally, season your gravy with salt and pepper to taste. If the gravy is too thick, whisk in a little more stock. If it's too thin, continue to simmer, whisking constantly, until it reduces and thickens. For the smoothest texture, you can strain the gravy before serving.
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Stuffing: bread, veggies, herbs
Stuffing a whole chicken is a great way to add flavour and moisture to the meat. The key to a good stuffing is drying out the bread first so that it can absorb the veggies and broth without becoming too soggy.
To make a bread, veggie, and herb stuffing, start by cubing the bread and spreading it out on a baking sheet. Cover with a kitchen towel and let it sit out overnight. If you're short on time, you can bake the bread cubes in a 350-degree oven for 15 minutes until they're dry.
Next, melt some butter in a pan over medium heat. Add chopped onions, celery, garlic, salt, pepper, and poultry seasoning. Cook this mixture for about 5 minutes, stirring frequently. Then, add in your choice of fresh herbs—such as parsley, rosemary, and thyme—and cook for another 3 minutes.
Stir in some broth, and then combine the bread and veggie mixture in a large mixing bowl. Toss everything together, adding more broth and some aquafaba (chickpea liquid) to help bind everything. Transfer the stuffing to a greased baking dish and bake for about 45 minutes. The stuffing should be crispy on top and soft in the centre.
Once the stuffing is ready, it's time to prepare the chicken. Pat the chicken dry inside and out with a paper towel. Fill the chicken cavity with the stuffing, fold the skin over to enclose the opening, and secure it with toothpicks. Tie the legs together with kitchen string. You can also tuck small pieces of butter under the skin along with some fresh herbs like thyme, rosemary, and sage.
Now, the chicken is ready to roast! Place it on a rack over a baking dish half-filled with water (ensure the water doesn't touch the chicken). Roast for about 1 hour and 30 minutes to 1 hour and 45 minutes at 350 degrees Fahrenheit, basting the chicken several times with pan juices. The chicken is done when the internal temperature in the thickest part of the thigh, away from the bone, reaches 165 degrees Fahrenheit. The stuffing should also reach the same temperature.
Once cooked, remove the chicken from the oven and let it rest for about 15 minutes before serving. Enjoy your delicious, juicy, whole stuffed chicken!
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