Chicken With Sage Onion Stuffing
|Unsalted butter/Margarine||2 Tablespoon|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Day old bread cubes||5 Cup (80 tbs) (10 Slices)|
|Chicken stock/Low- sodium chicken broth||1 1⁄3 Cup (21.33 tbs)|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|Rubbed sage||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Roasting chicken||5 Pound, giblets removed|
1. ln a 12-inch skillet, melt the butter over moderate heat. Add the celery and onion; saute for 5 minutes or until tender. Transfer to a large bowl. Stir in the bread, stock, parsley, sage, 1/2 teaspoon of the salt, and 1/4 teaspoon of pepper.
2. Preheat the oven to 425°F. Season the inside of the chicken with the remaining 1/4 teaspoon each of salt and pepper. Stuff the chicken with the bread mixture, truss , and insert a roasting thermometer in its thigh. Transfer the rest of the stuffing to a buttered au gratin dish, cover tightly with foil, and refrigerate.
3. Roast the chicken on a rack in an open roasting pan for 30 minutes. Lower the temperature to 350°F and roast, basting with the pan drippings, 1 1/2 hours longer or until the thermometer registers 180°F. Bake the extra stuffing, covered, during the last 30 minutes. Let the chicken stand for 10 minutes, then carve it, discarding the skin. Serve with Green Beans Amandine.