Updated Monday, March 24th, 2003
Yield: 4 to 6 servings
In a large bowl, prepare the stuffing according to the package directions. Add the apple, lemon rind, walnuts, raisins, and celery, mixing well. Stuff the chicken and place on a rack in a baking pan. Cover loosely with foil and roast for 25 minutes per pound (a little under 2 hours for a stuffed 4-pound bird). Place any extra stuffing in a covered casserole and bake for 1 hour.
In a small saucepan, combine the apple jelly, lemon juice, and cinnamon. Bring to a boil, then lower the heat and simmer for 3 minutes, stirring to prevent scorching. After 1 hour of roasting the chicken, remove the foil and brush with the glaze. Continue roasting, brushing frequently with glaze, for about 30 minutes more. The chicken is done when the leg moves freely when lifted and the internal temperature registers 180 degrees F on a meat thermometer.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111