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| | Roast Chicken w/Rice & Sausage Stuffing
one 4 1/2 to 5 pound roasting chicken
2 tablespoons of lemon juice
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
4 cups of Rice & Sausage Stuffing
1/4 cup of melted butter or margarine
3 1/2 cups of water
1/2 teaspoon of salt
A dash of freshly ground black pepper
1/2 teaspoon of thyme leaves
1 bay leaf
1 onion stuck with 2 whole cloves
1 stalk celery with leaves
1 carrot, peeled
3 tablespoons of liquid gravy seasoning
salt
freshly ground black pepper
Preheat oven to 350ºF. Remove giblets and neck from chicken. Rinse under cold running water, pat dry with paper towels.
Sprinkle inside of chicken with lemon juice, 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
Spoon Rice and Sausage Stuffing into wishbone are first. Fasten neck skin to back with skewer or hibachi stick.
Fill body cavity of chicken with remaining stuffing, do not pack. (Bake any leftover stuffing in shallow greased casserole, along with chicken, the last 30 minutes of roasting.)
Truss chicken: Fold wings under chicken across back with wing tips touching. Close body cavity with poultry pins or wooden picks. Tie legs together at ends with soft cord.
Place chicken, breast side up, on rack in shallow open roasting pan. Cover with cheesecloth dipped in 1/4 cup of melted butter, reserve remaining butter; roast the chicken, uncovered, 1 1/2 hours.
Remove cheesecloth. Brush chicken with rest of melted butter; roast 40 to 45 minutes longer. Remove chicken to heated serving platter, keep warm.
Meanwhile, while chicken is roasting, cook giblets and neck. In 2 quart saucepan combine giblets, neck, 3 1/2 cups water, 1/2 teaspoon of salt, dash of pepper, thyme., bay leaf, broken celery stalk and leaves, and carrot.
Bring to boiling, reduce heat and simmer covered 1 hour, until giblets are fork tender. Strain, reserve 2 1/4 cups broth, chop giblets. Discard neck and vegetables.
Make gravy: When chicken has finished roasting, pour off drippings from roasting pan. Measure 3 tablespoons of liquid and return to pan, stir in flour until smooth.
Gradually add reserved 2 1/4 cups broth, stirring until smooth; bring to boiling, stirring constantly.
Reduce heat, add reserved chopped giblets, liquid gravy seasoning, season to taste with salt and pepper.
Pour hot gravy into heated gravy boat. Serve with chicken and stuffing. Makes 4 to 6 servings
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