3/4 c. plus 2 tbsp. butter, melted
3 c. unseasoned stuffing mix
2 c. chopped pared apples
1 c. chopped celery
1/2 c. raisins
1/4 c. minced onion
1 tsp. salt
1/2 tsp. ground sage
1/8 tsp. pepper
1 whole broiler-fryer chicken (3 1/2 lbs.)
2 tsp. lemon juice
1 1/2 c. chicken broth

Pour 3/4 cup of the butter over stuffing mix in large bowl; toss to moisten evenly. Add apples, celery, raisins, onion, salt, sage and pepper; mix well. Spoon stuffing into body cavity, packing loosely, Truss chicken; place in roasting pan. Brush with remaining 2 tablespoons butter and the lemon juice.

Roast in preheated 350 degree oven, basting occasionally with broth, until meat thermometer inserted into thickest part of thigh not touching bone registers 190 degrees, about 1 1/2 hours. Let stand 10 minutes before carving. Makes 4-6 servings.

Leftover stuffing can be baked in a glass baking dish alongside chicken. Add 1/4 cup chicken broth for each 2 cups stuffing; cover and bake until heated through.