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|EVERY FEW MINUTES|
|# 42 of 57||next recipe »|
|SPECIAL ROAST CHICKEN AND DRESSING|
1 4-5 lb. chicken
garlic and onion powder
salt and pepper
Wash bird well inside and out. Wipe dry with a paper towel. Stuff with dressing. Truss and tie.
Brush with melted butter. Sprinkle chicken with salt, pepper, garlic powder, onion powder, and finally, paprika. Place in oven at 325°F.
Roast, uncovered, breast side up. Keep turning and basting occasionally, until chicken is browned evenly on all sides. Baste often for a moister bird.
Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on an instant read thermometer.
2 medium potatoes
3 cups dry bread crumbs or Pepperidge Farm Herb Stuffing
1 onion, chopped
2 tablespoons chopped parsley
1 egg, beaten
1 small apple
1/2 stick butter
1 tsp. salt
scant 1/2 teaspoon rubbed sage (or Bell Seasoning)
1/4 tsp. pepper
1/4 tsp. paprika
Boil and mash potatoes. Add bread crumbs.
Melt a pat of butter in a skillet; sauté onion and apple. Saute until onions are translucent and apple is tender. Add remaining butter (a tablespoon or so of the butter can be substituted or omitted, if desired). Stir in herbs and seasonings.
Remove from heat and stir in egg. Add a tablespoon or so of chicken broth, water or olive oil to moisten dressing if it seems too dry.
Use dressing to stuff chicken immediately before cooking; do not stuff chicken in advance.
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