Roasted Chicken Recipe

From Dorothy McNett's Recipe Book.

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Roasted Chicken

From Dorothy McNett's recipes at This is written for cooking in a microwave oven (if your's is big enough!) which works very nicely to keep it moist and very delicious. It can also be roasted in a hot oven (350-375 degrees), using about 15 minutes per pound of chicken as a guide.

1 batch of your own dressing, or use 1 pkg. cubed dressing mix
1/2 cup butter
2 stalks celery
1 onion
1 apple
2 cloves garlic
1/4 cup well seasoned stock or white wine
1 three to four pound chicken
Sweet Hungarian paprika
1/4 teaspoon basil, thyme, rosemary (each)

In a batter bowl, combine the butter, chopped celery, onion, apple, and garlic. Microwave on high for 5 minutes, or until the butter has melted and the vegetables are hot. Stir in the bread cubes. Add the stock and blend well, adding only enough so that it holds together, but is not too moist. Wash the chicken, removing the gizzard, heart, and neck. Pull out any visible fat. Gently stuff the chicken with the dressing, closing the opening with the heal end of a loaf of bread. Sprinkle the chicken with paprika and the herbs. Place in a glass or ceramic pie or cake dish. Microwave on 70% power, using 8 minutes per pound of chicken as a guide. Check temperature with an instant read thermometer when timing is up. It should register around 170 degrees. (170-175 is o-k) When done, remove to a cutting board and tent with a silicone mat or aluminum foil and allow to stand about 10-15 minutes before slicing.

Recipe created 1994-09-05.

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