Lemon-thyme roast chicken
16 4-oz. serv
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chickens (5 lbs./2.4kg. each) -or- | |
| 1 | Capon (9 lb./4.5kg.) | |
| 3 | cups | Soft bread crumbs |
| 3 | Apples cored and chopped | |
| 2 | Onions, chopped | |
| 3 | Stalks celery, including leaves, chopped | |
| 3 | tablespoons | Fresh thyme leaves, -or- |
| 2 | teaspoons | Dried |
| 1 | Lemon, grated rind of | |
| Salt and pepper | ||
Directions
STUFFING
Source: Lighthearted Everyday Cooking, by: Anne Lindsay Wipe cavity of chicken; pat dry inside and out with paper towel.
In large bowl mix the bread crumbs, apples, onions, celery, thyme and lemon juice until well blended. Add salt and pepper to taste Fill the cavity of the chicken; truss the chicken with string and place on rack, breast side up in a roasting pan. Roast in a 325*F (160*C) oven for about 35 minutes per lb.(500 g) or until juices run clear when chicken is pierced with a fork. Posted to JEWISH-FOOD digest V97 #073 by alotzkar@... (Al) on Mar 5, 1997