MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Chicken With Seed Bread Stuffing
Categories: Chicken
Yield: 8 Servings

MMMMM--------------------------CHICKEN-------------------------------
3 lg Carrots;
- trimmed; peeled,
- cut into large chunks
3 Celery ribs;
- trimmed, scraped,
- cut into large chunks
1 lg Onion;
- trimmed, peeled,
- cut into large chunks
4 lb Roasting chicken;
- split in half
5 cl Garlic;
- peeled, halved lengthwise
1 md Lemon
1 tb Fresh tarragon; chopped
1/2 ts Paprika
1/2 ts Seasoned salt
1/2 ts Black pepper; freshly ground
1/2 ts Lemon pepper

MMMMM--------------------------STUFFING-------------------------------
1/2 c Chicken stock;
- fat skimmed off
Light vegetable cooking
- spray
1 c Onion (1 md); chopped
2 cl Garlic; peeled & minced
1 c Mushrooms; minced
1 c Celery (2 md ribs);
- scraped, chopped
1 c Dry white wine
6 c Light wheat bread cubes;
- toasted
1 c Green apple (1); chopped
1/4 c Seedless raisins
2 ts Poppy seeds
2 ts Sunflower seeds
1/8 ts Ground sage
1/8 ts Black pepper; freshly ground
Cayenne pepper; to taste
2 lg Egg whites; beaten

Preheat the oven to 350?F.

Scatter the carrots, celery, and onion in a roasting pan. Place the
halves of chicken, skin side up, on the vegetables. Randomly tuck 5
pieces of garlic under the skin on each half. Squeeze the lemon over
the chicken. Dust with the tarragon, paprika, seasoned salt, and
peppers. Cover and put in the oven.

Make the stuffing while the chicken is cooking. Put the chicken stock
in a small saucepan over the lowest heat.

Preheat a medium, heavy frying pan for about 1 minute over medium
heat. Spray it twice with the vegetable oil. Add the onion, garlic,
mushrooms, and celery. Saute for 3 minutes. Add the wine and cook
for 2 to 3 minutes more, until the vegetables are limp. Remove the
pan from the heat.

Combine the bread, apple, raisins, poppy seeds, sunflower seeds,
sage, and peppers in a large bowl and toss to mix. Add the warm
chicken stock, the vegetable mixture, and egg whites. Mix thoroughly
with a wooden spoon. Pour the stuffing mixture into a casserole dish
and cover.

When the chicken has cooked for 15 minutes, put the casserole of
stuffing in the oven and bake alongside the chicken.

When the chicken has cooked for 45 minutes, uncover, baste lightly
with pan juices, and return the roasting pan to the oven uncovered.
Now bake both for 15 minutes, or until the thigh juices of the
chicken run clear. Total cooking time for the chicken is 1 hour;
45 minutes for the stuffing.

Remove the skin and carve the meat from the bones.

To serve, twist about 2/3rds of the inner leaves out from a head of
purple flowering kale. Place the hollow shell in the center of a
platter and fill it with the stuffing. Ring with the severed leaves
to form a bed for the chicken. Garnish the platter with chopped
yellow pepper.

Per serving: 317 Calories, 5.7 g Fat

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

MMMMM


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