Roasted Chicken
1 batch of your own dressing, or use 1 pkg. Pepperidge Farm cubed
dressing mix
1/2 cup butter
2 stalks celery
1 onion
1 apple
2 cloves garlic
1/4 cup well seasoned stock mix (use 1/4 cup water and 1 teaspoon of our
chicken concentrate, if desired)
1 4 pound chicken, washed well
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. 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. Save for the broth. 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 on a microwave rack, such as a bacon
rack or our round plastic rack placed in a glass 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
from rack to a cutting board and tent with aluminum foil while you make
the gravy, if desired.
Chicken |
|
