Honey Glazed Filbert Roast Chicken
|Herb seasoned stuffing mix||2 Cup (32 tbs) (1/2 Package)|
|Toasted filberts||1 Cup (16 tbs), chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chicken liver||1 , finely chopped|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Water||1⁄2 Cup (8 tbs)|
|Roaster chicken/Capon||5 Pound|
|Honey||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Grated orange peel||1 Teaspoon|
|Orange juice||2 Tablespoon|
Combine stuffing mix with the filberts, celery, chicken liver, butter, and water; toss lightly.
Stuff cavity of chicken with the mixture, then tie chicken legs and wings with cord to hold close to body.
Place chicken, breast up, on rack in a shallow roasting pan.
Roast at 325Â°F 2 1/2 to 3 hours, or until chicken tests done.
(The thickest part of drumstick feels soft when pressed with fingers and meat thermometer registers 180Â° to 185Â°F.) Meanwhile, combine honey, soy sauce, and orange peel and juice.
Brush chicken frequently with the mixture during last hour of roasting.
Place chicken on a serving platter and serve with grapes and Filbert Glacé.