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Roast Chicken with Celery Stuffing
 
 

Prepare chicken for roasting. Season body cavity with salt and pepper, and spoon stuffing into bird.  Rub outside with butter or other oil, sprinkle lightly with salt.  Stuff, truss and place chicken either sidewise or squarely on its breast. Roast at low temperature (350° F.) for 1½ to 2 hours depending on size of bird.  Baste occasionally with drippings. Stuffing ¼ cup butter ½ cup chopped onion  ½ cup chopped parsley  2 cups chopped celery (mixed stalks and tops)  ½ teaspoon celery seed  ¼ teaspoon savory seasoning 1 teaspoon salt Pepper to taste Cook onion, parsley and celery in melted butter a few minutes, add to remaining ingredients and moisten if necessary.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.