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Roast Chicken 06

Roast Chicken 06 is built on Butter, Toasted Bread Crumbs, Onion, Celery, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3/4 cup
• 3 cup
• 1 cup
• 3/4 cup
• 3/4 tsp
• 1/4 tsp
• 2 tbsp
• 1 1/2 cup
• 1/2 tsp
• 1/8 tsp

Method (preview)

1. 1

   Add rest of stuffing ingredients, except remaining butter, and toss lightly with fork until thoroughly mixed.

2. 2

   Lightly fill neck and body cavities of chicken with stuffing.

3. 3

   Do not pack stuffing: bake any leftover stuffing mix in a shallow pan along with chicken during last 30 minutes of roasting.

4. 4

   7) Place chicken, breast side up, on rack in shallow, open roasting pan. Cover with cheesecloth dipped in 1/4 cup melted butter.

5. 5

   Roast uncovered for 2 1/2 hours at 350 degrees F.

6. 6

   8) Remove cheesecloth and brush bird with rest of melted butter.

7. 7

   Roast uncovered for another 50-60 minutes. Remove bird to warm platter; remove pins and twine. Keep warm.

8. 8

   Make gravy: Pour fat drippings from roasting pan into bowl. Measure

9. 9

   2 tablespoons of drippings and return to roasting pan. Stir in flour to make a smooth mixture.

10. 10

    Place roasting pan on top of stove over low heat and gradually stir in canned chidken broth--stirring continuously until smooth and mixture comes to a boil.

11. 11

    Add rest of gravy ingredients. Simmer for another minute or so, stirring constantly.

12. 12

    Instead of the cheesecloth, you can roast the bird (after smearing with butter) in a covered roaster, then uncover it after 2 1/2 hours and a second application of melted butter.

13. 13

    If using an enamel roasting pan, the gravy can still be made in the pan on top of the stove: use very low heat and wooden spoon to stir to avoid damaging the enamel roaster.