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16
APPLE-AND-BREAD STUFFED
ROASTED CHICKEN WITH
NEW POTATOES
1 (6-8) pound roasting chicken
Oil or cooking oil spray
Paprika, onion powder, and garlic
salt to taste
2 TBL 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
2 tsp cornstarch
1 tsp browning and seasoning
sauce or Worcestershire sauce
1
⁄
2
cup water
1 can (14 ounces) chicken broth
8 new potatoes
Preheat to 350°
In a 10-inch fry pan, melt 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.
Spray the roasting rack with
cooking oil spray. Coat the skin of
the chicken with oil or cooking oil
spray and sprinkle with seasonings.
Place the chicken on the rack, breast
side up, and place in roasting pan.
Calculate the approximate cooking
time to 25 minutes per pound. Roast
for 2 hours.
Dissolve the cornstarch in the water
and browning sauce, remove the
cover and add water and broth to
the juices in the pan. Check the
temperature on the meat
thermometer and replace the
cover. Continue to cook for
45 minutes to 1 hour or until the
thermometer reads 170°.
Remove the chicken and the rack
from the roaster. Allow the chicken
to stand for about 15 minutes
before carving. The chicken will
continue to cook and the
thermometer should read 180°
before carving.
Turn temperature control dial to
450°. Stir the gravy well with a
wooden spoon, making sure to
loosen any cooked-on bits. Cover
and cook 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.