Chicken With Rye Stuffing
|Brown bouquet sauce||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Cubed rye bread/Pumpernickel bread||3 Cup (48 tbs)|
|Instant chicken bouillon||1 Teaspoon|
|Caraway seed||1⁄4 Teaspoon|
|Broiler fryer chicken||3 Pound|
Combine 1 tablespoon margarine and the bouquet sauce in custard cup.
Microwave at HIGH (100%) until margarine is melted, 30 seconds to 1 minute.
Combine 3 tablespoons margarine, the onion and celery in medium bowl.
Microwave at HIGH (100%) until celery is tender, 3 to 6 minutes.
Stir after half the time.
Stir in bread cubes, water, bouillon, pepper and caraway.
Fill chicken cavity loosely with stuffing.
Close body cavity with wooden skewers.
Coat chicken with bouquet sauce mixture.
Place breast side up on roasting rack in rectangular baking dish, 12 x 8 inches, or 10-inch square casserole.
Microwave at HIGH (100%) 5 minutes.
Reduce power to MEDIUM-HIGH (70%).
Microwave until internal temperature reaches 175° and chicken next to bone is not pink, 20 to 30 minutes.
Rye stuffing should register 165°F.
Let stand loosely covered with aluminum foil 5 to 10 minutes.