Recipe - Roasted Chicken And Potatoes

1 cup Chopped celery
1 md Onion; chopped
One half cup Butter or margarine
2 tablespoon Poultry seasoning
One half teaspoon Rubbed sage
8 cup Dayold white bread
One half cup Chicken broth
5 6 pound roasting chicken
One half teaspoon Paprika
One fourth teaspoon Salt
1 pn Black pepper
6 md Baking potatoes; peeled and
quartered

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 1One half hours, basting every 30 minutes.
Place the potatoes around chicken; cover and bake 1One half hours longer or
until potatoes are tender and a meat thermometer reads 180185 degrees.
Thicken pan drippings for gravy if desired. Yield: 46 servings.

Recipe by: http://www.tasteofhome.com/

Posted to recipeludigest Volume 01 Number 575 by "Valerie Whittle"
catspaw@inetnow.net on Jan 22, 1998