Roasted chicken and potatoes
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped celery |
| 1 | medium | Onion; chopped |
| ½ | cup | Butter or margarine |
| 2 | tablespoons | Poultry seasoning |
| ½ | teaspoon | Rubbed sage |
| 8 | cups | Day-old white bread |
| ½ | cup | Chicken broth 6 pound roasting chicken |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Salt |
| 1 | pinch | Black pepper |
| 6 | mediums | Baking potatoes; peeled and quartered |
Directions
In a skillet, saute celery and onion in butter until tender, about 5 minutes. Add poultry seasoning and sage. Place the bread cubes in a large bowl. Stir in celery mixture and chicken broth; mix lightly. Just before baking, stuff the chicken. Place on a rack in a roasting pan; tie the drumsticks together. Combine paprika, salt and pepper; rub over chicken.
Bake, uncovered, at 350 degrees for 1-½ hours, basting every 30 minutes.
Place the potatoes around chicken; cover and bake 1-½ hours longer or until potatoes are tender and a meat thermometer reads 180-185 degrees.
Thicken pan drippings for gravy if desired. Yield: 4-6 servings.
Recipe by:
Posted to recipelu-digest Volume 01 Number 575 by "Valerie Whittle" <catspaw@...> on Jan 22, 1998