Baked chicken with Bread stuffing (Pollo Ripieno con pane al forno)

Truth be told, I have been in a cooking funk lately.   Perhaps it's the hectic everyday schedule called life, or just not feeling inspired.   Today, it's about baking a chicken.  Not just any chicken, but an antibiotic free chicken from Whole Foods. Given the investment in possible perfection, I thought about a wonderful bread stuffing to go literally alongside.   Don't get me wrong, I have nothing against stuffing the bird.  I am not one of those people who thinks everything is going to kill me.   I have survived this long haven't I?  Instead, I was more focused on the possible result.   I didn't want a soggy mess of stuffing.   I wanted to maintain the crispy bread some, along with adding fabulous flavor.  I started with an herbed sofritto in one large pan that could accommodate everything.   I wasn't disappointed.  You won't be either.   At least I hope not.   Buon Appetito!
Ingredients:  One 5 pound roaster, cleaned, dried, inside and out.
One food processor
3 good stalks of fresh celery, peeled 
1/2 large artisan sweet onion
2 cloves of garlic
3 tablespoon of olive for your pan
2 teaspoons of salt
1 teaspoon of black pepper
2 sprigs of Rosemary (discard the woodsy stems)
5 leaves of sage
2 sprigs of thyme (stems discarded), leaves only
4 cups of good, fresh,  Baguette bread cubed, or Focaccia bread cubed (plain)
One cup of dry white wine
Method: 
Pre heat your oven to bake 375F degrees

In a bowl:  Cut and cube your bread and set aside.
Into the food processor, place your celery, onion, sage and rosemary leaves and process until cut up fine
Heat your olive oil in a pan to medium.  Slowly add your minced vegetables and herbs.  Cook for just 3 minutes or so until fragrant, but not golden.   Smash your garlic and add it into the inside of the cavity of the chicken.   Salt and pepper your chicken well and set it in the pan over the vegetables and herbs. Use a spoon to cover your chicken with the herbed paste.     Place your cubed bread around the pan and pour One cup of white wine evenly around the pan.  Toss your bread some gently, but they do not have to be thoroughly coated.   You should have a nice tight fit in the pan. 





 Bake in the oven for 1 hour 45 minutes. 
Remember to let the chicken rest 15 minutes before carving and serving.  Do not be in a hurry.  A good rest affects overall taste.   
Enjoy!!

Let it rest.  I think it's perfection.


 Buon Appetito! 

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