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Chicken: Stuffed Roasted Chicken

Source of Recipe

unknown


List of Ingredients

4 pounds fryer or roasting chicken
1/4 cup butter
1 medium onion, chopped
3 stalks celery with leaves, chopped
4 ounces sliced mushrooms, drained
4 cups seasoned stuffing mix
2 tablespoons dried parsley flakes
1/2 teaspoon sage
1 cup chicken broth or water
1 teaspoon butter



Recipe

Rinse chicken well and pat dry; remove any excess fat. In skillet, melt 1/4 cup butter; salute onion, celery, and mushrooms until tender. Toss in stuffing mix, 2 tablespoons parsley flakes, sage, pepper and broth. Stir until stuffing is moistened. Loosely stuff chicken with dressing. If using 5-quart Crock-Pot, truss chicken to keep its shape. Put remaining dressing in lightly oiled Crock-Pot. Place chicken on top of dressing. Rub chicken breast with 1 teaspoon butter; sprinkle with paprika and parsley flakes. Cover and cook on low setting for 8 to 10 hours. 4 servings (about 3 quarts).