Recipe: Roast Chicken Delmarva

ROAST CHICKEN DELMARVA

3 lb. Delmarva chicken, ready-to-cook lemon
1/4 pork sausage
3 tablespoons chopped onion
1/4 cup butter or margarine
1/2 teaspoon paprika
3/4 teaspoon salt
Cream celery leaves-Rosemary
fresh or dried
1 talbespoon chicken or sausage fat
1/4 cup chopped celery
1/4 cup chopped parsley
4 cups bread crumbs
milk

Rub skin of chicken with cut lemon, set aside to season. Prepare dressing: cook sausage over low heat until golden brown, breaking it into small pieces as it cooks. Add butter or margarine and 2 tablespoons of the onion. Continue cooking until onion is softened, but not browned. Remove pan from heat, and add paprika, salt, celery, parsley, and bread crumbs. Add enough milk to give desired moistness. Stuff the body and neck cavities lightly; then truss. Rub skin with the chicken or sausage fat, then sprinkle with the celery leaves, crushed rosemary, and remaining onion. Wrap loosely in aluminum foil. Place on rack in open shallow pan. Roast in slow oven 325 degrees F. for one hour. Open foil and pull it away to expose chicken so it can brown. Brush with some of the cream. Continue roasting and basting with remaining cream until nicely brown and tender, one-half to one hour. To test, move leg up and down. Joints should move easily or break. Serve garnished with baked orange halves and with watercress or parsley.

Serves 5 to 6.
Source: National Chicken Council