Roast Chicken with Sausage Nut Stuffing Recipe
Ingredients
| Chicken | 1 | |
| Lemon | 1 | |
| Sausage-Nut Stuffing | ||
| 1 tablespoon chicken or sausage fat | ||
| Celery leaves and rosemary | ||
| Onion | 1 Tablespoon, minced | |
| Light cream | 1/2 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
Directions
Wash and dry chicken.
Rub skin with cut lemon.
Stuff body and neck cavities of chicken lightly with Sausage-Nut Stuffing, and truss.
Rub with fat; then sprinkle with celery leaves, rosemary, and onion.
Wrap loosely in foil and put on rack in open shallow pan.
Roast in preheated slow oven (325°F.) for 1 1/2 hours.
Open foil and pull it away from chicken.
Brush with mixture of cream and brown sugar.
Continue roasting and basting for 1 hour, or until chicken is tender and well browned.
Rub skin with cut lemon.
Stuff body and neck cavities of chicken lightly with Sausage-Nut Stuffing, and truss.
Rub with fat; then sprinkle with celery leaves, rosemary, and onion.
Wrap loosely in foil and put on rack in open shallow pan.
Roast in preheated slow oven (325°F.) for 1 1/2 hours.
Open foil and pull it away from chicken.
Brush with mixture of cream and brown sugar.
Continue roasting and basting for 1 hour, or until chicken is tender and well browned.
Chef
