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Thanksgiving Chicken Dinner from @countryboycookingcompany_
Yield: 3-4
Darrell Wiggins
@countryboycookingcompany_
00:15
Prep
01:45
Cook
02:00
Total Time
Ingredients & Directions
Directions
Thanksgiving Chicken Dinner
1 whole
Springer Mountain Farms Young Chicken or Roaster Chicken whole
Chicken BBQ rub or seasonings
1 bag
Herb stuffing mix, mixed or cooked per package instructions
Chicken stock or broth
16-20 oz.
Fresh green beans
Olive oil
1 stick
Unsalted butter
1/2 cup
Water
1/2 cup
Orange juice
1 - 1 1/2 cups
Cane sugar
12 oz bag
Fresh cranberries
1/4 teaspoon
Ground ginger
8 oz
Parmesan cheese
6 oz
French fried onions
- Heat grill (or oven) to 350°F while prepping all of the ingredients.
- Remove giblets from chicken if included and pat the skin dry.
- Make stuffing according to package directions and place inside the cavity of the chicken; place any remaining stuffing in a grill safe skillet.
- Rub and season chicken with your favorite BBQ rub or chicken seasonings.
- Place the chicken on the grill over indirect heat and let it cook for about 30-35 minutes.
- While the chicken is cooking, prepare green beans by adding to another grill safe skillet and coat them with 1 to 1/2 tablespoons of olive oil and 2 tablespoons of melted butter; season with salt and pepper, to taste.
- Place extra stuffing and green bean skillets on the grill after the 30-35 minutes of just the chicken cooking. This should get all items done right about the same time. (Add additional chicken stock to the stuffing mix if it begins to look dried out.)
- Make cranberry sauce by adding 1/2 cup of water, 1/2 cup of orange juice and 1 1/2 cups of cane sugar to a medium pot on the stove.
- Bring this mixture to a boil, stirring occasionally.
- Once all of the sugar is dissolved, add the fresh cranberries and bring back to a boil.
- Turn heat down to low-medium and cook until the cranberries pop (about 10 minutes).
- Add ground ginger for a little more flavor, but not necessary.
- Beans should be just about done so at this point, add your desired amount of parmesan cheese over the beans along with the French fried onions.
- Chicken is done when internal temperature of breast and center of stuffing in the cavity all reach at least 165°F with an instant read thermometer.
- Let the chicken rest for about 5-7 minutes before slicing to serve.
- Great served with yeast rolls and pie of your choice!
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Thanksgiving Chicken Dinner from @countryboycookingcompany_
Darrell Wiggins
@countryboycookingcompany_
Yield: 3-4
00:15
Prep
01:45
Cook
02:00 Total Time
Ingredients
Directions
Thanksgiving Chicken Dinner
1 whole
Springer Mountain Farms Young Chicken or Roaster Chicken whole
Chicken BBQ rub or seasonings
1 bag
Herb stuffing mix, mixed or cooked per package instructions
Chicken stock or broth
16-20 oz.
Fresh green beans
Olive oil
1 stick
Unsalted butter
1/2 cup
Water
1/2 cup
Orange juice
1 - 1 1/2 cups
Cane sugar
12 oz bag
Fresh cranberries
1/4 teaspoon
Ground ginger
8 oz
Parmesan cheese
6 oz
French fried onions
- Heat grill (or oven) to 350°F while prepping all of the ingredients.
- Remove giblets from chicken if included and pat the skin dry.
- Make stuffing according to package directions and place inside the cavity of the chicken; place any remaining stuffing in a grill safe skillet.
- Rub and season chicken with your favorite BBQ rub or chicken seasonings.
- Place the chicken on the grill over indirect heat and let it cook for about 30-35 minutes.
- While the chicken is cooking, prepare green beans by adding to another grill safe skillet and coat them with 1 to 1/2 tablespoons of olive oil and 2 tablespoons of melted butter; season with salt and pepper, to taste.
- Place extra stuffing and green bean skillets on the grill after the 30-35 minutes of just the chicken cooking. This should get all items done right about the same time. (Add additional chicken stock to the stuffing mix if it begins to look dried out.)
- Make cranberry sauce by adding 1/2 cup of water, 1/2 cup of orange juice and 1 1/2 cups of cane sugar to a medium pot on the stove.
- Bring this mixture to a boil, stirring occasionally.
- Once all of the sugar is dissolved, add the fresh cranberries and bring back to a boil.
- Turn heat down to low-medium and cook until the cranberries pop (about 10 minutes).
- Add ground ginger for a little more flavor, but not necessary.
- Beans should be just about done so at this point, add your desired amount of parmesan cheese over the beans along with the French fried onions.
- Chicken is done when internal temperature of breast and center of stuffing in the cavity all reach at least 165°F with an instant read thermometer.
- Let the chicken rest for about 5-7 minutes before slicing to serve.
- Great served with yeast rolls and pie of your choice!
