Roast Chicken and Stuffing
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Whole roast chicken stuffed with a bread crumb stuffing seasoned with thyme and parsley.
Ingredients:
- 1 roaster chicken, about 4 pounds
- butter
- .
- Stuffing:
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/2 teaspoon dried leaf thyme, crumbled
- 2 tablespoon chopped fresh parsley, or 2 teaspoons dried parsley flakes
- 2 cups soft bread crumbs
- 1 beaten egg
- 1/3 cup milk
- salt and pepper
Preparation:
In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes. Add thyme, parsley, and bread crumbs. Stir in egg and enough milk to make dressing moist. Season with salt and pepper.
Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times. Internal temperature should register 175° when done. Let chicken stand for about 15 minutes before slicing.
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