Roast Chicken with Almond Bread Stuffing for Electric Skillet

A different recipe for traditional roast chicken.

  • 3lb to 3¼lb (1.36kg to 1.58kg) whole chicken
  • 2 tablespoons cooking oil
  • ½ cup water
  • Paprika
  • Salt
  • Almond Bread Stuffing (see recipe below)

Cooking Procedure:

  1. Prepare chicken for cooking.
  2. Sprinkle the inside cavity with salt.
  3. Fill body and neck cavity with Almond Bread Stuffing.
  4. Secure opening with toothpicks or metal skewers.
  5. Tie legs together and wings to body with cooking string.
  6. Sprinkle chicken with paprika.
  7. Preheat electric skillet to 400°F (205°C).
  8. Add oil and brown the chicken on all sides.
  9. Turn heat control down until pilot light goes out.
  10. Turn chicken breast side up. Add water.
  11. Cover and simmer 30 minutes per pound or until tender.
  12. If oil drippings in bottom of electric skillet start to scorch, add water as needed.

Almond Bread Stuffing

  • 1 cup chicken bouillon
  • 3 cups dried bread cubes
  • ¼ cup chopped onion
  • ¼ cup chopped celery
  • ¼ cup slivered almonds
  • Salt and pepper

Mix the ingredients then spoon mixture into chicken.

More recipes here.

MJ