Roast Stuffed Chicken
|Margarine||1⁄2 Cup (8 tbs)|
|Thyme/Tarragon / sage||1 Teaspoon|
|Onion||1 , thinly sliced|
|Water||1⁄2 Cup (8 tbs)|
|Dry breadcrumbs||3 Cup (48 tbs)|
|Celery ribs||2 , thinly sliced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
Melt margarine over moderate heat, add onion slices, water and celery.
Cook until vegetables are limp but not brown.
Add parsley, thyme, bread crumbs, salt, pepper and toss all together.
Taste for salt.
Stuffing will be moist, not soggy.
Place very, very loosely in chicken.
Extra stuffing may be foil wrapped and baked during last 30 minutes of roasting.