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Roast Chicken with Moist Herb Stuffing

  Clean the chicken and rub the inside with salt. Stuff the chicken and close the opening with skewer and cord, truss, and rub the skin well with salt and pepper. Place in a roaster pan, cover, and cook in a preheated 375 F. oven for 3 hours. Uncover for the last 15 minutes to brown the skin. Remove the chicken to a hot platter and keep warm.
  Skim the fat from the pan juices, add 3 cups of water, and simmer to dissolve the browning. Thicken the gravy with cornstarch and water paste, and serve with the chicken and the stuffing.
6 pound roasting chicken
salt and freshly ground pepper
Moist Herb Stuffing

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook More info. and/or Buy

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