Roast Stuffed Chicken

A change from the traditional stuffed turkey dinner and can be made anytime

• Ready In: 1 hr 35 mins
• Serves: 4

Ingredients

• 1 (9 lb)  broiler chickens (Recipe is for 9lbs or smaller, larger..adjust recipe)
• 1  small yellow onion, chopped
• 1⁄2 cup  chopped celery
•  chicken giblets, minced (optional)
• 4  tablespoons butter or 4  tablespoons margarine, divided
• 3  cups  dry breadcrumbs (large bird means more bread. (1 cup per extra pound)
• 1⁄2 cup  apple juice or 1⁄2 cup water
• 1  teaspoon poultry seasoning
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Thoughly rinse out chicken and remove left in organs such as neck, liver, and heart.
2. In a large skillet over medium heat, cook onions, celery, and giblets, if desired, in 2 tablespoons butter until lightly browned.
3. Add bread cubes, juice/water, poultry seasoning, salt and pepper; toss.
4. Loosely stuff body cavity with bread mixture. Truss chicken if desired.
5. Place chicken in a Renyolds cooking bag and coat the bag very lightly with flour. (You may use a pan with a cover if you prefer but a bag provides the ultimate moist chicken!).
6. Place the bagged chicken on a glass or metal 13x9 shallow pan. Melt remaining butter; brush on chicken.
7. Use tie that comes with bag to seal bag.
8. Bake at 350 degrees F until juices run clear when thigh is pierced with fork and the leg moves easily when lifted and turned, about 1 hour and 15 minutes. Increase time of about 15 minutes per extra pound of chicken.