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Roast Chicken with Stuffing - meat

Posted by : Dennis Antony

This is a simple to prepare and foolproof recipe for tender, juicy
crispy chicken and tasty stuffing.

For Chicken:
Take a whole rosting chicken 4-5 lbs. Wash it well under cold running
water to remove any pin feathers. Pat dry with paper towel. Place in a
large black enamel roaster that has been oiled or sprayed with Pam.

For stuffing:
Take pieces of different kinds of bread (such as white, rye, challah)
and cut into small cubes.
Saute onion, celery, green pepper and mushrooms until tender crisp.Mix
with bread crums. Season to taste with salt, pepper, garlic powder,
Italian seasoning and anything else you like (ex- cayenne for a little
zing)
If the mixture is dry add a little broth or water with soup base powder
until moist but not wet.
Stuff chicken and truss.
Season chicken with salt, pepper, garlic and onion powder. Placem,
covered in a 325 degree oven for 1 3/4 hours thentake off top and let
brown 15-20 minutes. If not cooked enough keep it in the oven until
drumstick wiggles easily in socket.
Let stand 15 minuted then carve.

Note: You can make this recipe for Pesach by using matzo farfel instead
of bread and increasing the broth.
Also you can cook potatoes, peeled and cut into large pieces alonside
chicken. They turn out delicious.

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