Recipe: Roast Chicken with Potato Stuffing

ROAST CHICKEN WITH POTATO STUFFING

1 lb potatoes, cut into 1/2-inch cubes
3 tbsp butter or margarine, divided
1 cup chopped apple
1/2 cup chopped onion
1/3 cup chopped celery
salt and pepper
1 tbsp finely chopped fresh rosemary leaves (or 1 tsp dried rosemary, crushed)
3 cups packaged unseasoned bread cubes
1 roasting chicken (3 1/2 to 4 pounds), rinsed and drained

Heat oven to 375 degrees F. Place potatoes in microwave-safe dish; cover with plastic wrap, venting one corner.

Microwave on HIGH 7 to 9 minutes or until just tender; set aside.

Meanwhile, in 3-quart saucepan, heat 2 tablespoons of the butter over medium-low heat until hot. Add apple, onion and celery; cook and stir 5 minutes. Season with 1 teaspoon salt, 1/2 teaspoon pepper and rosemary.

Remove from heat. Stir in bread cubes. Mash potatoes and mix into stuffing mixture.

Season inside and outside surfaces of chicken with additional salt and pepper; spoon potato mixture into cavity of chicken. Do not pack.

Place remaining stuffing in small casserole dish; sprinkle with 2 tablespoons water and cover with aluminum foil.

Close chicken cavity and tie legs together; place on rack in 13x9-inch baking pan.

Melt the remaining tablespoon butter; brush half the butter on chicken.

Roast about 1 1/2 hours or until juices run clear and thermometer inserted into thigh registers about 185 degrees F, basting occasionally with remaining butter and/or pan drippings. Place stuffing casserole in oven during last half-hour of roasting.

Remove chicken to platter; let stand 10 minutes before carving. Serve with additional stuffing from casserole.

Servings: 6
Source: US Potato Board