A baked whole chicken with stuffing is a delicious main dish. A stuffed chicken allows for the preparation of other dishes while the chicken is baking. By changing the stuffing recipe, the flavor and character of the dish can be changed to suit your taste.
Preheat the oven to 300 degrees.
Arrange the bread cubes in baking pans or on cookie sheets and toast them in the oven for 45 minutes.
Mix the pepper, dried onion, garlic salt, oil, tarragon and parsley flakes in a large mixing bowl.
Put the toasted bread cubes in the mixing bowl and toss them to coat them with the spices. Pour the chicken broth over the stuffing and mix thoroughly.
Remove any organs still in the chicken; they are usually in a paper envelope.
Preheat the oven to 375 degrees.
Stuff the chicken with the stuffing and place it on a rack in a roasting pan.
Bake the stuffed chicken for between 1 hour and 15 minutes and 1 1/2 hours. Measure the internal temperature of the chicken. It should be 175 degrees when done. A good rule of thumb is to roast the chicken 20 minutes per pound.
Try different stuffing recipes for different flavors. Add salt, pepper and spices to the outside of the chicken to complement the stuffing. Add several strips of bacon to the top of the chicken when baking for a very moist chicken. Adjust the amount of chicken broth to suit the level of moistness in the stuffing. Add a little more for a moister stuffing, less for a more dry stuffing.
Be sure that the chicken is cooked thoroughly. Actual baking time will depend on the size of the chicken. A stuffed chicken takes longer to roast than a chicken that is not stuffed, be sure to check the temperature to ensure that it is properly cooked.