Whole Roasted Chicken with Cherry Sauce recipe

4201

Ingredients

1 whole chicken (2-1/2 to 3-1/2 pounds)

1 cup oleo/margarine

2 cups seasoned bread stuffing

Salt

Paprika

Sage

1/2 cup apple sauce

1/2 cup chopped onion

1 stalk of celery, chopped

Cherry Sauce:

1 cup cran-cherry juice

2 Tablespoons cornstarch

6 ounces canned black cherries

Melt oleo or margarine in saucepan. Salt inside of chicken. Saute onions with margarine in skillet. Add chopped celery, apple sauce, salt, pepper, sage, and sauteed onions to bread stuffing.

Put foil in baking pan and place stuffed chicken in pan with melted margarine. Rub margarine over entire chicken. Liberally sprinkle paprika over chicken. Place raw chicken fat atop breast bone — this aids in assuring that top of chicken will not overcook and in basting. Place in oven at 350 degrees for approximately 2 hours.

Cherry Sauce: Mix cornstarch with juice; cook until thick. Add canned cherries and serve over chicken.

Serve with glazed carrots, home-made apple sauce, and salad.

Serves:2 to 4