Roast Chicken
Ingredients:
Whole roasting chicken 6 lbs. 2.7 kg
NO-FUSS STUFFING
Coarse dry bread crumbs 6 cups 1.5 L
Dry onion flakes 1/4 cup 60 mL
Parsley flakes 1 tbsp. 15 mL
Poultry seasoning 2 tsp. 10 mL
Celery salt 1/2 tsp. 2 mL
Salt 1 tsp. 5 mL
Pepper 1/4 tsp. 1 mL
Hard margarine (or butter), melted 1/4 cup 60 mL
Water, approximately 1 1/2 cups 375 mL
CHICKEN GRAVY
Chicken fat (or cooking oil), skimmed 1/2 cup 125 mL
from drippings
All-purpose flour 1/2 cup 125 mL
Salt 1 tsp. 5 mL
Pepper 1/4 tsp. 1 mL
Drippings, plus water to make 4 cups 1 L
Tie wings close to chicken body with butcher's string.
No-Fuss Stuffing: Combine first 7 ingredients in large bowl.
Add margarine and water. Stir. Mix well. Add a bit more water,
if needed, until stuffing is moist and holds together when
squeezed. Loosely fill body cavity of chicken with stuffing.
Secure with wooden picks or small metal skewers. Tie legs to
tail. Transfer to medium roaster. Cover. Cook in 400ºF (205ºC)
oven for 20 minutes. Reduce heat to 325ºF (160ºC). Cook for
2 to 2 1/2 hours until tender and meat thermometer reads
180ºF (82ºC). Remove cover for last few minutes of cooking to
brown more, if needed. Remove stuffing. Let stand, tented
with foil, for 10 minutes before carving. If you prefer to cook
uncovered, be sure to baste often.
Chicken Gravy: Stir chicken fat into flour, salt and pepper in
medium saucepan until sm
ooth. Add drippings and water. Heat and stir on medium until
boiling and thickened. Makes 4 cups (1 L) gravy. Serve with
chicken. Serves 8.
There should be a plump chicken on your table every so often