| 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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