Potato Stuffed Chicken
|Apple||1 Large, peeled, cut in eighths, and cored|
|Onion||1⁄2 Medium, cut into pieces|
|Soft bread slice||2 1⁄2 , torn in pieces|
|Canned vacuum packed sweet potatoes||17 Ounce, drained (1 Can)|
|Ground nutmeg||1⁄4 Teaspoon|
|Broiler fryer chicken||4 Pound (Ready To Cook, Two 2 Pound Pieces)|
Put apple and onion in blender; blend till coarsely chopped.
Cook in butter till tender.
Put bread in blender; blend to coarse crumbs.
Transfer to mixing bowl.
Put sweet potatoes, sugar, salt, and nutmeg in blender; blend till potatoes are smooth.
Combine cooked apple and onion, crumbs, and potato mixture; mix.
Rinse birds; pat dry.
Lightly salt insides.
Stuff with potato mixture.
Truss and place, breast side up, on racks in shallow roasting pans.
Rub skins with oil.
Insert meat thermometer into center of inside of thigh muscle, making sure bulb does not touch bone.
Roast, uncovered, at 375° for 1 hour.
Brush dry areas of skin occasionally with pan drippings.
Cut band of skin or string between legs and tail.
Continue roasting till meat thermometer registers 185°, 15 to 30 minutes.