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APPLE AND BREAD STUFFED
ROASTED CHICKEN WITH
ROASTED NEW POTATOES
2 tablespoons butter or margarine
1 tart cooking apple, peeled and cut
into chunks
1 onion, chopped
4 cups dry bread stuffing mix
1 cup applesauce or apple juice
6-8 pound roasting chicken
Paprika, onion powder and garlic salt,
to taste 8 New Potatoes
2-3 teaspoons cornstarch
1 teaspoon browning and seasoning
sauce or Worcestershire sauce
1
/4 cup water
In a 10-inch fry pan, melt the butter and
sauté the apple and onion until nicely
browned. Stir in the stuffing mix,
applesauce, and water. Allow the
stuffing to cool slightly and then spoon
into the cavity of the chicken. Sprinkle
the skin of the chicken with seasonings.
Calculate the approximate cooking time
at 25 minutes per pound *. Place the
chicken directly on the
BROILING/ROASTING RACK in the
DRIP/BAKING PAN. Slide the pan into
the rails. Set the oven to 325˚F. Roast
2 – 2
1
/2 hours. About 45 minutes
before the chicken is scheduled to be
done, place the potatoes on the rack
around the chicken. Check the
temperature on the meat thermometer
occasionally. Continue to cook until the
thermometer reads 170˚F. Remove the
chicken. Allow the chicken to stand for
about 15 minutes before carving. The
chicken will continue to cook and the
thermometer should read 180˚F before
carving. Skim the fat from the juices
that have accumulated in the pan. Pour
the drippings into a small saucepan.
Add about 1 tablespoon of cornstarch
and browning and seasoning sauce
dissolved in
1
/
2
cup of water to the
drippings to thicken the gravy **. Cook
for 5 minutes or until the gravy boils
and thickens slightly. Pour the gravy
into a pitcher and serve with the sliced
chicken.
Makes 6 servings
* If the chicken is unstuffed roast 20
minutes per pound.
**If more gravy is desired add an
envelope of chicken gravy mix
dissolved in 1 cup of water or a can
of prepared gravy to the drippings at
this time.
English
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RTC1700SS Manual 10/2/03 4:06 PM Page 24