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Chicken: Roast Chicken & Stuffing




Source of Recipe


unknown


List of Ingredients




½ cup butter
1 tsp. fresh thyme, chopped
1 tsp. fresh sage, crushed
1 tsp. fresh rosemary, crumpled
1 tsp. pepper
1 tsp. salt
2 Tbs. butter
1 cup chopped scallions
1 pound pork sausage
1 egg, beaten
3 cups cubed, dried bread
3 tart apples, peeled, cored, and cubed
1 roasting chicken, about 6 pounds


Recipe



Melt butter in a small oven. Add half of the thyme, sage, rosemary, salt,
and pepper; this is the herb butter. Set aside.
In large oven (14 deep) melt 2 Tbs. butter over medium heat. Add scallions
and cook until wilted. Scrape butter and scallions into a large bowl. Set
aside. Add sausage to pan and cook, stirring to crumble until browned.
Remove and add to scallions. Add egg, bread cubes, apples and the rest of
the seasoning; mix well. Loosely stuff chicken cavity and tie legs together.
Save the rest of the stuffing. Place chicken, breast side up, on a rack in
oven. Brush with herb butter and roast with 22 coals top and 19 bottom until
internal temperature is 175 degrees and chicken is golden brown, basting
every 30 minutes. Add extra stuffing during last 30 minutes of roasting.