Roasted chicken and potatoes

5 Servings

Ingredients

Quantity Ingredient
1 cup Chopped celery
1 medium Onion; chopped
½ cup Butter or margarine
2 tablespoons Poultry seasoning
½ teaspoon Rubbed sage
8 cups Day-old white bread
½ cup Chicken broth 6 pound roasting chicken
½ teaspoon Paprika
¼ teaspoon Salt
1 pinch Black pepper
6 mediums Baking potatoes; peeled and quartered

Directions

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 1-½ hours, basting every 30 minutes.

Place the potatoes around chicken; cover and bake 1-½ hours longer or until potatoes are tender and a meat thermometer reads 180-185 degrees.

Thicken pan drippings for gravy if desired. Yield: 4-6 servings.

Recipe by:

Posted to recipelu-digest Volume 01 Number 575 by "Valerie Whittle" <catspaw@...> on Jan 22, 1998

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