Roast Stuffed Chicken Recipe
Ingredients
Stuffing
1/2 cup margarine
1 teaspoon thyme, tarragon or sage
1 onion, thinly sliced
1/2 cup water
3 cups dry breadcrumbs
2 ribs celery, thinly sliced
1/2 teaspoon salt
1/4 cup chopped parsley
Freshly ground pepper
Directions
Melt margarine over moderate heat, add onion slices, water and celery.
Cook until vegetables are limp but not brown.
Add parsley, thyme, bread crumbs, salt, pepper and toss all together.
Taste for salt.
Stuffing will be moist, not soggy.
Place very, very loosely in chicken.
Extra stuffing may be foil wrapped and baked during last 30 minutes of roasting.
Cook until vegetables are limp but not brown.
Add parsley, thyme, bread crumbs, salt, pepper and toss all together.
Taste for salt.
Stuffing will be moist, not soggy.
Place very, very loosely in chicken.
Extra stuffing may be foil wrapped and baked during last 30 minutes of roasting.
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