| Martine Sicard |
| ROASTED CHICKEN AND POTATOES |
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Roasted Chicken and Potatoes
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INGREDIENTS
1 cup chopped celery
1 medium onion, chopped
1/2 cup butter or margarine
2 tablespoons poultry seasoning
1/2 teaspoon rubbed sage
8 cups cubed day-old white bread
1/2 cup chicken broth
1 (6 pound) roasting chicken
1/2 teaspoon paprika
1/4 teaspoon salt
1 pinch pepper
6 medium baking potatoes, peeled and quartered
1 teaspoon chopped fresh parsley
DIRECTIONS
In a skillet, sauté celery and onion in butter until tender, about 5
minutes. Add the poultry seasoning and sage. Place the bread
cubes in a large bowl. Stir in celery mixture and chicken broth; mix
lightly. Just before baking, stuff the chicken. Place on a rack in a
roasting pan; tie the drumsticks together. Combine paprika, salt
and pepper; rub over chicken. Bake, uncovered, at 350 degrees
F for 1-1/2 hours, basting every 30 minutes. Place the potatoes
around chicken; cover and bake 1-1/2 hours longer or until
potatoes are tender and a meat thermometer reads 180 degrees
F-185 degrees F. Sprinkle with parsley. Reserve pan drippings
and thicken for gravy if desired.
1 cup chopped celery
1 medium onion, chopped
1/2 cup butter or margarine
2 tablespoons poultry seasoning
1/2 teaspoon rubbed sage
8 cups cubed day-old white bread
1/2 cup chicken broth
1 (6 pound) roasting chicken
1/2 teaspoon paprika
1/4 teaspoon salt
1 pinch pepper
6 medium baking potatoes, peeled and quartered
1 teaspoon chopped fresh parsley
DIRECTIONS
In a skillet, sauté celery and onion in butter until tender, about 5
minutes. Add the poultry seasoning and sage. Place the bread
cubes in a large bowl. Stir in celery mixture and chicken broth; mix
lightly. Just before baking, stuff the chicken. Place on a rack in a
roasting pan; tie the drumsticks together. Combine paprika, salt
and pepper; rub over chicken. Bake, uncovered, at 350 degrees
F for 1-1/2 hours, basting every 30 minutes. Place the potatoes
around chicken; cover and bake 1-1/2 hours longer or until
potatoes are tender and a meat thermometer reads 180 degrees
F-185 degrees F. Sprinkle with parsley. Reserve pan drippings
and thicken for gravy if desired.
