Italian Roast Stuffed Chicken Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onions | 1 1/2 Cup (16 tbs), chopped | |
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 1 1/2 Cup (16 tbs), chopped | |
| 3/4 cup Progresso Italian-style Bread Crumbs | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Rosemary leaves | 1/2 Teaspoon, crushed | |
| 1/3 cup dry vermouth or white wine | ||
| Chicken | 5 pound | |
Directions
Preheat oven to 350° F.
In a large skillet melt butter.
Add onions, celery and mushrooms.
Saute until onions are tender and liquid from mushrooms evaporates, about 5 minutes.
Remove from heat.
Add bread crumbs, parsley, rosemary and wine.
Mix gently until blended.
Stuff body cavity of chicken with crumb-vegetable mixture; close with skewers.
Place chicken in a roasting pan.
Roast, uncovered, until cooked and tender, about 2 1/2 hours, or when a meat thermometer inserted in it reaches 185° F.
Remove chicken from oven and let rest 10 to 15 minutes before carving.
In a large skillet melt butter.
Add onions, celery and mushrooms.
Saute until onions are tender and liquid from mushrooms evaporates, about 5 minutes.
Remove from heat.
Add bread crumbs, parsley, rosemary and wine.
Mix gently until blended.
Stuff body cavity of chicken with crumb-vegetable mixture; close with skewers.
Place chicken in a roasting pan.
Roast, uncovered, until cooked and tender, about 2 1/2 hours, or when a meat thermometer inserted in it reaches 185° F.
Remove chicken from oven and let rest 10 to 15 minutes before carving.
Chef
