| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | tb | Oil |
| 1 | Medium-sized yellow onion; chopped | |
| 1 | Stalk celery; chopped | |
| 4 | c | Dried bread cubes |
| 1 | cn | (15 1/2 ounces) chestnuts in brine, drained, rinsed, and chopped, or |
| 2 | c | Chopped cooked chestnuts |
| 1/4 | c | Pecan pieces; toasted |
| 1 | ts | Each dried thyme leaves and savory leaves |
| 1/2 | ts | Each salt and black pepper |
| 3/4 | c | Lower-sodium chicken broth |
| 1 | Whole broiler-fryer chicken (2 1/2 to 3 pounds), giblets removed |
INSTRUCTIONS
1. In a small saucepan,oil over moderately high heat. Add the onion and celery and cook for 5 minutes or until vegetables are tender, stirring often. Remove the saucepan from the heat. In a large bowl, combine the bread cubes, chestnuts, pecans, thyme, savory, salt, and pepper. Stir in the onion mixture. Stir the chicken broth into bread cube mixture; toss to coat. 2. Preheat the oven to 375°F. Rinse chicken; drain and pat dry. Stuff and truss chicken. Then, place chicken, breast-side-up, on a rack in a roasting pan. Insert a roasting thermometer into thickest part of its thigh without touching bone. Spoon the remaining stuffing into a lightly greased 1 1/2-quart casserole; cover and refrigerate. Roast chicken for 1 to 1 1/4 hours or until the thermometer registers 180°F. Bake the covered casserole of stuffing alongside the chicken during the last 20 to 30 minutes of roasting. Let chicken stand for 10 minutes. Makes 6 servings. Prep Time: 25 minutes Cooking Time: 1 hour 5 minutes Standing Time: 10 minutes Posted to JEWISH-FOOD digest V97 #308 by BNLImp@aol.com (Iara) on Nov 25, 1997
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