Roast Chicken with Raisin Corn Bread Stuffing
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Dried dill weed||1⁄4 Teaspoon|
|Coarsely crumbled corn bread||2 Cup (32 tbs)|
|Slightly beaten egg white||1|
|Chicken broth||1⁄2 Cup (8 tbs) (Or As Required)|
|Whole roasting chicken||3 Pound (1 Piece)|
1. In a small saucepan simmer the celery and onion in the 1/4 cup chicken broth till tender. In a medium mixing bowl combine the undrained celery mixture, raisins, dillweed, and salt. Add the corn bread and beaten egg white; toss gently till mixed. Drizzle with desired amount of additional broth to moisten; toss gently to mix.
2. Rinse chicken; pat dry. Loosely spoon stuffing mixture into body cavity. Pull neck skin to back; fasten with a small skewer. Slip drumsticks under band of skin to secure or tie the drumsticks securely to tail. Twist wing tips under the back. Place chicken, breast side up, on a rack in a shallow roasting pan.
3. Roast chicken, uncovered, in 375° oven for 1 1/4 to 1 1/2 hours or till drumsticks move easily in their sockets and the thickest part feels soft when pressed, or till the meat is no longer pink. If using a meat thermometer, it should register 180° to 185° when placed in the center of the thigh.
4. When chicken is done, remove from the oven and cover with foil. Let stand 15 to 20 minutes before carving. Remove skin before serving. If desired, garnish with herbs.