Recipe - Roast Chicken With Chestnut Stuffing

3 tablespoon Oil
1 Mediumsized yellow onion;
chopped
1 Stalk celery; chopped
4 cup Dried bread cubes
1 cn (15 One half ounces) chestnuts in
brine, drained, rinsed, and
chopped, or
2 cup Chopped cooked chestnuts
One fourth cup Pecan pieces; toasted
1 teaspoon Each dried thyme leaves and
savory leaves
One half teaspoon Each salt and black pepper
Three fourths cup Lowersodium chicken broth
1 Whole broilerfryer chicken
(2 One half to 3 pounds),
giblets removed

1. In a small saucepan,oil over moderately high heat. Add the onion and
celery and cook for 5 minutes or until vegetables are tender, stirring
often. Remove the saucepan from the heat. In a large bowl, combine the
bread cubes, chestnuts, pecans, thyme, savory, salt, and pepper. Stir in
the onion mixture. Stir the chicken broth into bread cube mixture; toss to
coat.

2. Preheat the oven to 375°F. Rinse chicken; drain and pat dry. Stuff and
truss chicken. Then, place chicken, breastsideup, on a rack in a roasting
pan. Insert a roasting thermometer into thickest part of its thigh without
touching bone. Spoon the remaining stuffing into a lightly greased 1
1/2quart casserole; cover and refrigerate. Roast chicken for 1 to 1 1/4
hours or until the thermometer registers 180°F. Bake the covered casserole
of stuffing alongside the chicken during the last 20 to 30 minutes of
roasting. Let chicken stand for 10 minutes. Makes 6 servings.

Prep Time: 25 minutes Cooking Time: 1 hour 5 minutes Standing Time: 10
minutes

Posted to JEWISHFOOD digest V97 #308 by BNLImp@aol.com (Iara) on Nov 25,
1997