1 (3 1/2 to 4 1/2 lb.) roasting chicken
1/2 tsp. salt
1 tart apple
2 tbsp. lemon juice
4 tbsp. butter

STUFFING:

1 c. dried white bread cubes (buy packaged bread cubes at the grocery store or make your own by cutting up stale bread)
1/4 c. milk
1 chicken liver or 1/4 lb. bulk pork sausage
2 tsp. butter, softened
1 egg, separated
2 tbsp. chopped fresh dill or 1 tbsp. dried dill weed
1/2 tsp. salt
1/4 tsp. pepper

Remove giblets from chicken and set aside liver. The remaining giblets may be used in making soup. (Giblets are usually found inside the chicken cavity wrapped in paper.) Wash chicken under cool running water and pat dry with a paper towel.

Sprinkle chicken, inside and out, with 1/2 teaspoon salt. Put on a plate and let stand in refrigerator for 1 hour. Preheat oven to 500 degrees. Core and slice apple. Soak apple slices in lemon juice. Soak bread cubes in milk. Chop chicken liver or sausage into small pieces.

Cream together 2 teaspoons butter and egg yolk. In another bowl, beat egg white into a stiff foam with an egg beater or electric mixer. (Egg whites beat more quickly if the bowl and beater have been chilled.) To make stuffing, combine bread cubes, chicken liver or sausage, eggs, and spices. Loosely fill chicken cavity with stuffing mixture. Place apple slices on top of stuffing.

Grease bottom of roasting pan. Place chicken in roasting pan. Melt 3 tablespoons butter. Pour over chicken. Place chicken on middle oven rack and roast 10 minutes. Reduce heat to 375 degrees and continue roasting, basting frequently for about 1 1/2 hours or until meat is tender. (If chicken becomes too brown during roasting, cover loosely with a tent made from aluminum foil. Make sure the shiny side of the foil is away from the chicken.)

Remove chicken and place on platter to serve. Serves 4.