Roast Chicken With Seed Bread Stuffing

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 large carrots
• 3 stalks celery
• 1 large onion
• 4 lbs roasting chickens, split in half
• 5 garlic cloves, halved
• 1 medium lemon
• 1 tablespoon fresh tarragon, chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon pepper
• 1/2 teaspoon lemon pepper
• 1/2 cup chicken stock
• cooking spray
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 cup mushroom, minced
• 1 cup celery, chopped
• 1 cup dry wine
• 6 cups bread cubes, light wheat toasted
• 1 green apple, chopped
• 1/4 cup seedless raisin
• 2 teaspoons poppy seeds
• 2 teaspoons sunflower seeds
• 1/8 teaspoon ground sage
• 1/8 teaspoon pepper
• 1 dash cayenne
• 2 large egg whites, beaten

Recipe

• 1 preheat oven to 350ºf.
• 2 trim, peel, and cut into large chunks, the carrots, celery, and onion.
• 3 scatter the carrots, celery, and onion in a roasting pan.
• 4 place the halves of chicken, skin side up, on the vegetables.
• 5 randomly tuck 5 pieces of garlic under the skin on each half.
• 6 squeeze the lemon over the chicken.
• 7 dust with the tarragon, paprika, seasoned salt, and peppers.
• 8 cover and put in the oven.
• 9 make the stuffing while the chicken is cooking.
• 10 put the chicken stock in a small saucepan over the lowest heat.
• 11 preheat a medium, heavy frying pan for about 1 minute over medium heat.
• 12 spray it twice with the vegetable oil.
• 13 add the onion, garlic, mushrooms, and celery.
• 14 saute for 3 minutes.
• 15 add the wine and cook for 2-3 minutes more, until the vegetables are limp.
• 16 remove the pan from the heat.
• 17 combine the bread, apple, raisins, poppy seeds, sunflower seeds, sage, and peppers in a large bowl and toss to mix.
• 18 add the warm chicken stock, the vegetable mixture, and the egg whites.
• 19 mix thoroughly with a wooden spoon.
• 20 pour the stuffing mixture into a casserole and cover.
• 21 when the chicken has cooked for 15 minutes, put the casserole of stuffing in the oven and bake alongside the chicken.
• 22 when the chicken has cooked 45 minutes, uncover, baste lightly with pan juices, and return the roasting pan to the oven uncovered.
• 23 now bake both for 15 minutes, or until the thigh juices of the chicken run clear.
• 24 total cooking time for the chicken is 1 hour; 45 minutes for the stuffing.
• 25 remove the skin and carve the meat from the bones.