Partridge Stuffed Chicken and Gravy
Elevate your next dinner with this showstopping Partridge Stuffed Chicken and Gravy recipe, a decadent centerpiece for any special meal. Featuring a tender partridge nestled inside a juicy, herb-rubbed whole chicken, this dish combines rich flavors with an impressive presentation. The chicken is roasted to golden perfection, basted with luscious pan juices, and paired with a velvety homemade gravy crafted from aromatic drippings, chicken stock, and a touch of heavy cream. Infused with garlic, lemon, and fresh herbs like thyme, rosemary, and parsley, this dish delivers layers of flavor in every bite. Perfect for holiday gatherings or an indulgent weekend feast, this recipe serves six and transforms the art of roasting into a culinary masterpiece that’s sure to wow your guests.
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Recipe Information
Ingredients
- 1 whole chicken
- 1 whole partridge
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 lemon, sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups chicken stock
- 2 tablespoons all-purpose flour
- 0.25 cups heavy cream
Instructions
Preheat your oven to 375°F (190°C).
Rinse the whole chicken and partridge under cold water, then pat them dry with paper towels.
In a small bowl, mix 2 tablespoons of butter, 1 tablespoon olive oil, minced garlic, chopped parsley, thyme, rosemary, salt, and black pepper to create a compound butter.
Rub the compound butter inside and outside the partridge, ensuring the cavity is well-coated.
Stuff the partridge inside the cavity of the chicken. Use kitchen twine to truss the chicken, securing the legs and ensuring the partridge stays in place.
Rub the chicken's outside with the remaining butter and olive oil, then arrange lemon slices on top and inside the cavity.
Place the stuffed chicken in a roasting pan, breast-side up. Add 1 cup of chicken stock to the bottom of the pan.
Roast the chicken in the oven for approximately 75-90 minutes, basting every 20 minutes with the pan juices. The chicken is done when a meat thermometer inserted into the thickest part reads 165°F (74°C).
Remove the chicken from the oven and let it rest for 15 minutes before carving.
While the chicken rests, prepare the gravy. Place the roasting pan with the drippings on the stovetop over medium heat.
Add the flour to the pan and whisk until a smooth paste forms.
Slowly pour in the remaining 1 cup of chicken stock, whisking continuously to avoid lumps.
Stir in the heavy cream and cook for 3-5 minutes, or until the gravy thickens to your desired consistency. Adjust seasoning with salt and pepper if needed.
Carve the chicken, ensuring you portion out the partridge as well. Serve with the homemade gravy drizzled over the meat.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 5192 mg | 226% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.7 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
