Roast Stuffed Chicken

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 (9 lb) broiler chickens (recipe is for 9lbs or smaller, larger..adjust recipe)
• 1 small yellow onion, chopped
• 1/2 cup chopped celery
• chicken giblets, minced (optional)
• 4 tablespoons butter or 4 tablespoons margarine, divided
• 3 cups dry breadcrumbs (large bird means more bread. (1 cup per extra pound)
• 1/2 cup apple juice or 1/2 cup water
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 thoughly rinse out chicken and remove left in organs such as neck, liver, and heart.
• 2 in a large skillet over medium heat, cook onions, celery, and giblets, if desired, in 2 tablespoons butter until lightly browned.
• 3 add bread cubes, juice/water, poultry seasoning, salt and pepper; toss.
• 4 loosely stuff body cavity with bread mixture. truss chicken if desired.
• 5 place chicken in a renyolds cooking bag and coat the bag very lightly with flour. (you may use a pan with a cover if you prefer but a bag provides the ultimate moist chicken!).
• 6 place the bagged chicken on a glass or metal 13x9 shallow pan. melt remaining butter; brush on chicken.
• 7 use tie that comes with bag to seal bag.
• 8 bake at 350 degrees f until juices run clear when thigh is pierced with fork and the leg moves easily when lifted and turned, about 1 hour and 15 minutes. increase time of about 15 minutes per extra pound of chicken.