Ingredients: |
Ingredients: 1 whole roasting chicken about 5 lbs.
Herb Butter:
In a small bowl, using a fork, beat;
1/3 c. butter or margarine-softened to room temperature
2 t. lemon juice
2 T. chopped parsley
1 T. green onion
1/2 t. salt
1/8 t. pepper
Stuffing:
1/2 c. butter or margarine
1/2 c. chopped celery
1/2 c. chopped onion
1 pkge (8 oz.) seasoned bread cubes
2 T. chopped parsley
1/2 t. dried thyme leaves
1/2 t. salt
1/8 t. pepper
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Directions: |
Directions:Preheat oven to 350º. Remove giblets from chicken. Wash chicken inside and out with cold running water, and pat dry with paper towels.
Make herb butter. With a rubber scraper, carefully loosen the skin fro either side of the chicken breast, taking care not to break through the skin.
Carefully spread half of herb butter over breast meat under skin on each side using metal spatula or rubber scraper. Cautiously push the herb butter in as far as it will go.
Make stuffing: In 1/2 c. hot butter, saute' celery, onion until celery is golden. Remove from heat; toss with rest of ingredients in large bowl.
Stuff neck, body cavities. Bring neck skin over back. Tuck wings under. Close body cavity with poultry pin. Loop twine around pin; criscross over opening, under opposite leg, up around legs; bring together. Bring twine under opposite leg, up under wings; tie over back. Roast on rack in roasting pano, uncovered, 1 3/4 to 2 hours.
Baste occasionally with drippings. When done, leg should move up and down easily and flesh feel soft. Remove pins and twine; let stand 15 minutes before carving. |
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