Italian Roast Stuffed Chicken
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Chopped mushrooms||1 1⁄2 Cup (24 tbs)|
|Italian style bread crumbs||3⁄4 Cup (12 tbs) (Progresso)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Rosemary leaves||1⁄2 Teaspoon, crushed|
|Dry vermouth/White wine||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350° F.
In a large skillet melt butter.
Add onions, celery and mushrooms.
Saute until onions are tender and liquid from mushrooms evaporates, about 5 minutes.
Remove from heat.
Add bread crumbs, parsley, rosemary and wine.
Mix gently until blended.
Stuff body cavity of chicken with crumb-vegetable mixture; close with skewers.
Place chicken in a roasting pan.
Roast, uncovered, until cooked and tender, about 2 1/2 hours, or when a meat thermometer inserted in it reaches 185° F.
Remove chicken from oven and let rest 10 to 15 minutes before carving.