Lemon Thyme Roast Chicken for Marilyn
2 chickens (5 lb. Each or 1 capon 9 lb.)
Stuffing:
3 cups soft bread crumbs
3 apples, peeled, cored and chopped
2 onions, chopped
3 stalks celery including leaves, chopped
3 tbsp. fresh thyme leaves, chopped or 2 tsp. dried
Grated rind from 1 lemon
Salt and pepper
Wipe cavity of chicken; pat dry inside and out with paper towel. In large bowl, mix the bread crumbs, apples, onions, celery, thyme and lemon rind until well blended. Add salt and pepper to taste.
Fill the cavity of the chicken; truss the chicken with string and place on rack, breast side up in a roasting pan. Roast in a 325 F oven for about 35 minutes per lb., or until juices run clear when pierced with a fork.
Makes 16 servings.
Source: Anne Lindsay's Lighthearted Everyday Cooking
2 chickens (5 lb. Each or 1 capon 9 lb.)
Stuffing:
3 cups soft bread crumbs
3 apples, peeled, cored and chopped
2 onions, chopped
3 stalks celery including leaves, chopped
3 tbsp. fresh thyme leaves, chopped or 2 tsp. dried
Grated rind from 1 lemon
Salt and pepper
Wipe cavity of chicken; pat dry inside and out with paper towel. In large bowl, mix the bread crumbs, apples, onions, celery, thyme and lemon rind until well blended. Add salt and pepper to taste.
Fill the cavity of the chicken; truss the chicken with string and place on rack, breast side up in a roasting pan. Roast in a 325 F oven for about 35 minutes per lb., or until juices run clear when pierced with a fork.
Makes 16 servings.
Source: Anne Lindsay's Lighthearted Everyday Cooking
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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