Roast chicken w/ squash-pecan dressing and honey glaze

6 servings

Ingredients

Quantity Ingredient
3 pounds Chicken
1 tablespoon Butter
½ cup Yellow squash; shredded
½ cup Zucchini; shredded
½ cup Onion; chopped
½ cup Celery; with leaves, chopped
1¼ cup Dry breadcrumbs
1 Clove garlic; minced
1 Egg; beaten
¼ cup Chopped Pecans
¼ teaspoon Salt
¼ teaspoon Pepper
3 tablespoons Apple Juice
2 tablespoons Honey
1 Bacon strip

Directions

Reserve giblets and neck. Rinse chicken and pat dry. Set aside. In a large skillet, melt butter. Add yellow squash, zucchini, onion, celery, and garlic and saute until barely tender-crisp. Combine vegetable mixture, breadcrumbs, egg, pecans, salt and pepper. Lightly stuff the bird with dressing mixture, reserving any left overs. Truss chicken and place it, breast side up, on a rack in a roasting pan.

Combine apple juice and honey. Brush chicken with half of apple juice-honey mixture. Cover wing tips with foil to prevent over-browning and drying out. Bake at 350 deg F for 1½- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey mixture.

Half an hour before the chicken is done, place the extra dressing in a bread pan and lay the giblets and neck on it. Place the bacon strip on the neck and place the pan in the oven beside the chicken. Remove foil from the chicken wings at this point. Moisten the extra dressing occasionally with a little of the pan juices from the chicken.

Jim Weller

Submitted By JIM WELLER On 09-20-95

Related recipes