| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Posted to r, Poultry, Vegetables |
5 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped celery |
| 1 |
md |
Onion; chopped |
| 1/2 |
c |
Butter or margarine |
| 2 |
tb |
Poultry seasoning |
| 1/2 |
ts |
Rubbed sage |
| 8 |
c |
Day-old white bread |
| 1/2 |
c |
Chicken broth 6 pound roasting chicken |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Black pepper |
| 6 |
md |
Baking potatoes; peeled and quartered |
INSTRUCTIONS
In a skillet, saute celery and onion in butter until tender, about 5
minutes. Add poultry seasoning and sage. Place the bread cubes in a large
bowl. Stir in celery mixture and chicken broth; mix lightly. Just before
baking, stuff the chicken. Place on a rack in a roasting pan; tie the
drumsticks together. Combine paprika, salt and pepper; rub over chicken.
Bake, uncovered, at 350 degrees for 1-1/2 hours, basting every 30 minutes.
Place the potatoes around chicken; cover and bake 1-1/2 hours longer or
until potatoes are tender and a meat thermometer reads 180-185 degrees.
Thicken pan drippings for gravy if desired. Yield: 4-6 servings.
Recipe by: http://www.tasteofhome.com/
Posted to recipelu-digest Volume 01 Number 575 by "Valerie Whittle"
<catspaw@inetnow.net> on Jan 22, 1998
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