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Buy the biggest roasting chicken you can get.  Serve with Coeur d'Alene Cellars Viognier.

1 roasting chicken
4 tablespoons olive oil and 2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery with leaves
1 clove garlic, chopped

2 cups old bread cubes
2 cups left-over cooked pasta
1/4 cup chopped herbs, divided (such as thyme, parsley and basil)
salt and pepper
1/4 cup pine nuts

Saute onions and celery in 1 tablespoon olive oil and 1 tablespoon butter.  Add 1 tablespoon butter and bread and pasta; brown lightly.  Add garlic, 2 tablespoon herbs, salt, pepper, and pine nuts.  Remove from heat.

Stuff chicken cavity with stuffing, close with skewers and tie up legs and wings with string.  Brush with 2 tablespoons olive oil and salt and pepper.  Bake at 325 degrees for 2 hours.  Baste with remaining 1 tablespoon olive oil mixed with remaining 2 tablespoons minced herbs and bake 15 more minutes, or until done.  Serves 6.

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