Chicken Stuffed with Sage/Apple Dressing Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Main Dishes

Chicken Stuffed with Sage/Apple Dressing

From Dorothy McNett's Recipe book at

1 4 pound chicken, approximately
1 recipe of sage dressing (see recipe)
salt and pepper
1 cup chicken stock or vegetable broth

Wash the chicken, and pat it dry with paper towels. Make the dressing as in the recipe. Preheat oven to 500 degrees. Stuff the chicken, and secure the opening with the heel end of bread. Place the stuffed chicken in a shallow (no more than 2 inches) roasting pan breast side up. Srpinkle with paprika, salt, and pepper. Turn oven temperature down to 400 degrees and roast for 50-60 minutes, or until nicely browned and a meat thermometer reads 170-175 degrees. Remove from the roasting pan and place on a cutting board, preferably with a juice collecting well. Cover with waxed paper and a towel and allow to stand at least 20 minutes before carving.

In meantime, place roasting pan on a burner and deglaze with the stock, cooking and stirring with a wooden spatula to bring up all the bits. Reduce by half, correct the seasonings by tasting, and spoon over sliced chicken when serving.

Recipe created 1998-02-25.

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