| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
16 |
4-oz. serv |
INGREDIENTS
| 2 |
|
Chickens (5 lbs./2.4kg. each) -or- |
| 1 |
|
Capon (9 lb./4.5kg.) |
| 3 |
c |
Soft bread crumbs |
| 3 |
|
Apples cored and chopped |
| 2 |
|
Onions, chopped |
| 3 |
|
Stalks celery, including leaves, chopped |
| 3 |
tb |
Fresh thyme leaves, -or- |
| 2 |
ts |
Dried |
| 1 |
|
Lemon, grated rind of |
|
|
Salt and pepper |
INSTRUCTIONS
STUFFING
Source: Lighthearted Everyday Cooking, by: Anne Lindsay
Wipe cavity of chicken; pat dry inside and out with paper towel.
In large bowl mix the bread crumbs, apples, onions, celery, thyme and lemon
juice until well blended. Add salt and pepper to taste
Fill the cavity of the chicken; truss the chicken with string and place on
rack, breast side up in a roasting pan. Roast in a 325*F (160*C) oven for
about 35 minutes per lb.(500 g) or until juices run clear when chicken is
pierced with a fork. Posted to JEWISH-FOOD digest V97 #073 by
alotzkar@direct.ca (Al) on Mar 5, 1997
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