Roast Chicken with Sausage Nut Stuffing
|For sausage nut stuffing|
|Chicken/Sausage fat||1 Tablespoon|
|Minced onion||1 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
Wash and dry chicken.
Rub skin with cut lemon.
Stuff body and neck cavities of chicken lightly with Sausage-Nut Stuffing, and truss.
Rub with fat; then sprinkle with celery leaves, rosemary, and onion.
Wrap loosely in foil and put on rack in open shallow pan.
Roast in preheated slow oven (325°F.) for 1 1/2 hours.
Open foil and pull it away from chicken.
Brush with mixture of cream and brown sugar.
Continue roasting and basting for 1 hour, or until chicken is tender and well browned.