Hollywood icon Vincent Price was more than a master of the macabre—he was also a deeply knowledgeable home cook. Among his most beloved family recipes was Friday Chicken: a beautifully seasoned roast bird stuffed under the skin and inside the cavity with a buttery bread dressing.
Traditionally made on Fridays—baking day, when fresh bread was plentiful—this dish is peak comfort food. Crisp skin, tender meat, and an herby old-fashioned stuffing make it timeless. Today, we’re recreating the recipe exactly as Price published it, but in a modern, easy-to-follow format.
Ingredients
- 1 ready-to-cook whole chicken
- 5 slices white bread, crusts removed
- ½ cup water
- ½ cup butter
- ½ tsp finely chopped parsley
- ½ tsp finely chopped onion
- ¼ tsp salt
- ⅛ tsp pepper
- ⅛ tsp poultry seasoning
For seasoning the chicken:
- 1 tsp salt
- 1 tsp pepper
- ½ tsp paprika
- 1 tbsp butter (for dotting on top)
How to Make Vincent Price’s “Friday Chicken”
- Soak the crustless bread slices in ½ cup water for about 5 minutes.
- In a bowl, mix together the butter, parsley, onion, salt, pepper, and poultry seasoning.
- Add the softened bread and combine thoroughly to form the stuffing.
- Gently loosen the skin over the breast and slip about 3 tablespoons of stuffing underneath.
- Spread 1 tablespoon of stuffing directly over the breast meat.
- Fill the chicken cavity with the remaining stuffing.
- Truss the chicken and place it breast-side up in a shallow roasting pan.
- Rub the outside of the chicken with 1 teaspoon salt and 1 teaspoon pepper.
- Sprinkle with ½ teaspoon paprika.
- Dot the top with 1 tablespoon butter.
- Roast at 375°F (190°C) until the chicken is tender, the skin is browned, and the juices run clear. Turn once during roasting for even browning.
- If you want additional dressing, bake leftover stuffing in a small buttered dish at 350°F (175°C) until lightly golden.
- Once the chicken is done, spoon pan juices over the breast and return to the oven for 5 minutes for extra crispness.
Serve hot or at room temperature—both are delicious.
Serving Suggestions
Vincent Price suggested pairing this dish with:
- Whipped potatoes
- Fluffy white rice
- A green vegetable (peas, beans, broccoli, or spinach)
Storage Tips
Refrigerate for up to 3 days in an airtight container. To reheat, warm in a 300°F oven for 15–20 minutes, or microwave gently. You can also freeze leftover meat (but not the whole stuffed bird) for up to 2 months.
FAQs
Can I use store-bought stuffing mix?
You can, but the simple butter-bread mixture is what gives this recipe its vintage character.
Do I need to truss the chicken?
Trussing keeps the stuffing inside and helps the bird cook evenly, but if you skip it, just tuck the legs tightly.
How do I know the chicken is done?
Use a thermometer—165°F (74°C) in the thickest part of the thigh.
Can I add herbs like thyme or sage?
Yes! Keep them subtle so you don’t overpower the classic flavor.
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