Roasted Chicken And Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Posted to r, Poultry, Vegetables | 5 | Servings | |
INGREDIENTS
| 1 | c | Chopped celery |
| 1 | Onion, chopped | |
| 1/2 | c | Butter or margarine |
| 2 | T | Poultry seasoning |
| 1/2 | t | Rubbed sage |
| 8 | c | Day-old white bread |
| 1/2 | c | Chicken broth |
| 5 | 6 pound roasting chicken | |
| 1/2 | t | Paprika |
| 1/4 | t | Salt |
| 1 | pn | Black pepper |
| 6 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3268
Calories From Fat: 2075
Total Fat: 230.6g
Cholesterol: 978mg
Sodium: 1278mg
Potassium: 3834.2mg
Carbohydrates: 49.1g
Fiber: 6.7g
Sugar: 3.5g
Protein: 235.3g