Roast Chicken With Chestnut Stuffing

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Jewish		1	Servings

INGREDIENTS

3	T	Oil
1		Medium-sized yellow onion
		chopped
1		Stalk celery, chopped
4	c	Dried bread cubes
1		15 1/2 ounces chestnuts in
		brine drained rinsed
		and
		chopped or
2	c	Chopped cooked chestnuts
1/4	c	Pecan pieces, toasted
1	t	Each dried thyme leaves and
		savory leaves
1/2	t	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

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. Preheat the oven to 375Â°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
180Â°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 [email protected] (Iara) on Nov  25, 1997

A Message from our Provider:

“You’re never too old for God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 9340 Calories From Fat: 3340 Total Fat: 373.8g Cholesterol: 3264.6mg Sodium: 7132.4mg Potassium: 12339.2mg Carbohydrates: 386.4g Fiber: 49.1g Sugar: 40.3g Protein: 1054.6g