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  Roast Stuffed Chicken
  Category: British Recipes
  Author: Guest
  Date: 3/14/2003
  Hits: 590
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
3 Tbsp. margarine or butter, cut into pieces
1 roasting chicken or capon (5 to 7 lb.)
1/4 tsp. dried thyme leaves or tarragon leaves (optional)
salt (optional)

MIX contents of Vegetable/Seasoning packet, hot water and margarine in large bowl until margarine is melted. Stir in Stuffing Crumbs just to moisten; set aside. Do not stuff chicken until ready to roast.

RINSE chicken with cold water; pat dry. Stuff lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; brush with melted margarine, if desired. Sprinkle with thyme and salt.

ROAST at 325°F for 2-1/2 to 3-1/2 hours or 20 minutes per pound or until chicken is cooked through, basting occasionally.

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