Big Mama’s Old Black Pot Recipes: Baked Chicken

A Classic Southern Stuffed Baked Chicken with Peach Nectar

This Baked Chicken recipe transforms a whole chicken into a comforting Southern centerpiece with a savory bread stuffing flavored with celery, onions, parsley, sage, and ripe olives. Finished with sweet peach nectar, the chicken roasts until tender and juicy, creating a delicious balance of savory herbs and subtle fruit sweetness.

Featured in Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon, this recipe reflects the Southern tradition of combining pantry staples with fresh ingredients to create hearty family meals perfect for Sunday dinners and special occasions.

Ingredients

• 1 chicken (3–4 pounds)
• 2 teaspoons salt
• 1 teaspoon pepper
• 8 cups bread crumbs
• 1/2 cup butter (melted)
• 1 cup celery (finely chopped)
• 1/2 onion (sliced)
• 1/2 cup parsley
• 3/4 cup olives
• 1/2 teaspoon sage
• 1-1/2 cups peach nectar

Serves: 4

Instructions

1. Rub the chicken inside and out with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
2. Melt the butter in a large skillet over medium heat.
3. Add the bread crumbs, celery, onion, parsley, olives, sage, the remaining salt, and the remaining pepper.
4. Cook the stuffing mixture until the vegetables are slightly softened.
5. Stir in 1/2 cup of the peach nectar, then remove the stuffing from the heat.
6. Fill the chicken cavity with the prepared stuffing and sew or securely tie the opening closed.
7. Pour the remaining peach nectar evenly over the chicken.
8. Bake in a preheated 350°F oven for about 15 minutes.
9. Cover the chicken and continue baking for approximately 2 to 2½ hours, or until the chicken is fully cooked and tender.
10. Baste the chicken occasionally with the pan juices while it bakes.
11. Let the chicken rest for several minutes before carving and serving.

Pro Tip

For an even richer stuffing, lightly toast the bread cubes before making the dressing. Fresh herbs can also be substituted for dried sage to add extra aroma and flavor.

The Story Behind This Dish

Stuffed baked chicken has long been a favorite at Southern family gatherings, church dinners, and holiday celebrations. Recipes like this showcase the creativity of Southern home cooks, who often enhanced roasted poultry with flavorful homemade dressings and seasonal ingredients like fruit nectars. The addition of peach nectar gives this classic roast a uniquely Southern touch that keeps the meat moist while adding subtle sweetness.

Closing Summary / Pro Tips

• A comforting Southern roast perfect for Sunday dinners and holidays.
• Peach nectar adds moisture and a delicate sweetness.
• Homemade herb stuffing makes every slice flavorful.
• Pair with rice, green beans, collard greens, or sweet potatoes for a complete meal.

About the Creator

Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.

Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes

Where to Find This Recipe

This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon. Find more amazing recipes like this in the book, available through local booksellers and online retailers.