Festive Roast Chicken With Tennessee Country Sausage Stuffing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 (5 1/2- to 6-pound) baking hen |
tennessee country sausage stuffing |
2 tablespoons vegetable oil |
1 (29-ounce) can peach halves, drained (optional) |
1 (18-ounce) jar spiced crab apples, drained (optional) |
fresh parsley sprigs (optional) |
Directions:
1. Remove giblets and neck from hen; reserve for other uses. Rinse hen thoroughly with cold water; pat dry.
2. Spoon Tennessee Country Sausage Stuffing lightly into neck cavity. Fold neck skin over stuffing; secure with a skewer. Lift wingtips up and over back, tucking under bird securely.
3. Spoon Tennessee Country Sausage Stuffing lightly into body cavity of hen, and secure with skewers; truss. Tie ends of legs to tail with string.
4. Place hen, breast side up, in a roasting pan; brush entire bird with oil. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325° for 2 1/2 hours until meat thermometer registers 185° or until drumsticks are easy to move. Baste hen occasionally with pan drippings. If hen gets too brown, cover lightly with foil.
5. Transfer hen to serving platter; keep warm. Let stand 15 minutes before carving. Garnish with peach halves, crab apples, and parsley, if desired.
|
|