Roast Chicken With Bread Stuffing
|Celery stalk with leaves||1 Large|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dried thyme||1 Teaspoon|
|Dried sage||1 Teaspoon|
|Dried marjoram||1 Teaspoon|
|Dried savory||1⁄2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|White bread cubes||5 Cup (80 tbs)|
|Chicken broth||2 1⁄4 Cup (36 tbs)|
|Roasting chickens||7 Pound|
1. Preheat oven to 400Â°F. In a large frying pan, melt 4 tablespoons of butter over medium heat. Add onions and celery and cook for 2 minutes. Add liver and cook 3 minutes longer. Stir in parsley, thyme, sage, marjoram, savory, salt, and pepper. Add bread cubes and 1/4 cup of broth and toss to mix.
2. Fill chicken cavity with stuffing. Rub skin with remaining 1 tablespoon butter. Season generously with additional salt and pepper and tie legs together with kitchen string. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast 30 minutes. Reduce oven temperature to 350Â° and roast until an instant-reading thermometer inserted in thigh registers 180Â°, about 2 hours longer.
3. Remove chicken from pan and pour off all but 2 tablespoons of drippings. Stir in flour and cook over medium heat, stirring, until golden, about 3 minutes. Whisk in remaining 2 cups broth. Boil, stirring, until thickened and bubbly, 2 to 3 minutes. Season with additional salt and pepper to taste.
4. Remove stuffing from chicken cavity and spoon into a serving bowl. Carve chicken and serve with stuffing and gravy.