Roast Chicken with Vegetable Stuffing
2.2g
Net Carbs
51.3g
Protein
45.8g
Fat
0.9g
Fiber
623
Calories
Ingredients:
- 1/2 teaspoon Salt
- 1 small Onion
- 1 stalk large (11"-12" long) Celery
- 1/4 cup Heavy Cream
- 2 tablespoons Unsalted Butter Stick
- 1 cup Mushroom Pieces and Stems
- 1/2 teaspoon leaf Dried Thyme Leaves
- 1 small (5-1/2" long) Carrots
- 80 ounces Whole Chicken
- 1 tablespoon Light Olive Oil
- 1/4 teaspoon Black Pepper
Directions:
Use the Atkins recipe to make Atkins Low Carb Wheat Bread for this recipe; you will need 2 slices that have been dried out by toasting in a toaster or oven and cubed. If you are in Phase 1 please note that there are carrots in this recipe. However, the NC is low enough and the amount of carrots is small enough that it is acceptable for Phase 1.
- Heat oven to 350°F.
- Melt butter in a large skillet over medium heat. evenly dice the carrot and onions then slice the celery and mushrooms. Add vegetables to the pan and cook until they are tender but not browned, about 5 minutes. Mix in bread cubes, thyme, salt and pepper and cream.
- Spoon stuffing mixture into body and neck cavities and cover with skin. Tuck wing tips under chicken and tie legs together with kitchen string. Place breast side up on a rack in a shallow roasting pan. RUb oil over the top of the chicken and cover loosely with foil and bake 1 hours.
- Remove foil and bake about 15 minutes longer, until browned and an instant-read meat thermometer registers 170°F in center of stuffing and thickest part of the thigh. Loosely cover chicken with foil and let stand 10 minutes before carving.
