Colonial Roast Chicken With Celery Stuffing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 (3 1/2- to 4-pound) broiler-fryer |
1 cup chopped celery |
1 medium onion, chopped |
1/4 cup butter or margarine |
2 cups toasted soft breadcrumbs |
1 cup cornbread crumbs |
3/4 cup chicken broth |
1/2 teaspoon salt |
1/2 teaspoon rubbed sage |
1/4 teaspoon pepper |
1 lemon, halved |
1/4 cup honey |
1/4 cup apple butter |
Directions:
1. Remove giblets and neck from chicken; reserve for other uses. Rinse chicken thoroughly with cold water; pat dry. Fold neck skin over back, and secure with a wooden pick.
2. Sauté celery and onion in butter until tender. Combine the sautéed vegetables, toasted breadcrumbs, cornbread, broth, salt, sage, and pepper in a large mixing bowl; stir until well blended.
3. Place stuffing in cavity of chicken; close cavity with skewers. Tie ends of legs to tail with string. Lift wingtips up and over back, tucking under bird securely.
4. Place bird, breast side up, in a shallow roasting pan. Rub surface of chicken with lemon halves. Combine honey and apple butter, stirring well to make glaze. Brush chicken with glaze. Bake at 325° for 1 hour or until drumsticks are easy to move and juices run clear. Baste occasionally with glaze.
|
|