ROASTED CHICKEN WITH STUFFING AND GRAVY
4 tablespoons butter or margarine
1 stalk celery, sliced (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
1 1/4 cups water
1 medium carrot, shredded (optional)
4 cups Pepperidge Farm Herb Seasoned Stuffing
5 to 7 pound roasting chicken
Vegetable oil
1 jar (12 ounces) Campbells Slow Roast Chicken Gravy
Preheat oven to 325 degrees F.
Heat butter in saucepot over medium heat. Add celery and onion and cook until tender.
Stir in water and carrot, if desired. Add stuffing. Mix lightly.
Remove package of giblets and neck from chicken cavity. Rinse chicken with cold water and pat dry. Spoon stuffing lightly into neck and body cavities*. Fold loose skin over stuffing. Tie ends of drumsticks together. Place chicken, breast-side up, on rack, in shallow roasting pan. Brush with oil. Insert meat thermometer into thickest part of meat, not touching bone.
Roast at 325 degrees F for 2 1/2 to 3 hours or until thermometer reads 180 degrees F and drumstick moves easily, basting occasionally with pan drippings. Begin checking for doneness after 2 hours roasting time. Allow chicken to stand 10 minutes before slicing. Heat gravy and serve with chicken.
*Bake any remaining stuffing in covered casserole with chicken 30 minutes or until hot.
Servings: 6-8
Source: Reynolds Kitchens
4 tablespoons butter or margarine
1 stalk celery, sliced (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
1 1/4 cups water
1 medium carrot, shredded (optional)
4 cups Pepperidge Farm Herb Seasoned Stuffing
5 to 7 pound roasting chicken
Vegetable oil
1 jar (12 ounces) Campbells Slow Roast Chicken Gravy
Preheat oven to 325 degrees F.
Heat butter in saucepot over medium heat. Add celery and onion and cook until tender.
Stir in water and carrot, if desired. Add stuffing. Mix lightly.
Remove package of giblets and neck from chicken cavity. Rinse chicken with cold water and pat dry. Spoon stuffing lightly into neck and body cavities*. Fold loose skin over stuffing. Tie ends of drumsticks together. Place chicken, breast-side up, on rack, in shallow roasting pan. Brush with oil. Insert meat thermometer into thickest part of meat, not touching bone.
Roast at 325 degrees F for 2 1/2 to 3 hours or until thermometer reads 180 degrees F and drumstick moves easily, basting occasionally with pan drippings. Begin checking for doneness after 2 hours roasting time. Allow chicken to stand 10 minutes before slicing. Heat gravy and serve with chicken.
*Bake any remaining stuffing in covered casserole with chicken 30 minutes or until hot.
Servings: 6-8
Source: Reynolds Kitchens
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