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| | Stuffed Chicken
1 5 - 7 pound roasting hen
Ingredients
4 cups cubed herb seasoned stuffing (Pepperidge Farm brand, preferred)
1 1/3 cups chicken broth
4 tablespoons butter
1 cup celery; thinly sliced
½ cup onion; finely chopped
¼ cup fresh parsley; chopped
½ teaspoon salt
¼ teaspoon pepper
Directions - Place the cubed stuffing into a large mixing bowl; set aside. Place the butter, broth, celery, onions, parsley, salt and pepper into a medium, microwave safe bowl and put into oven. Press the "power level" button twice and then enter 4 minutes on the keypad. Press "start". Close the door and press "start". When the oven beeps, carefully remove the bowl and pour hot mixture over cubed stuffing while tossing with a fork. Set aside to cool.
- Remove the chicken's innards and discard or save for another use. Wash and pat dry the inside and outside of the hen. Gently pack the hen's cavity with the stuffing mixture (do not pack the stuffing in too tightly) and place into a microwave-safe roasting pan. Rub the top of the hen with the softened margarine and sprinkle lightly with salt and pepper.
- Place the hen, uncovered, into the oven and press the "compu roast" button one time. Enter the weight into the keypad (add about .5 lb to the chicken weight to accommodate the stuffing) and press "start".
- When cooking time has elapsed, let the chicken remain in the oven for 5 minutes and then remove using potholders. Use a meat thermometer to test for doneness. The internal temperature of the stuffing should be 165° and the temperature of the chicken should be 180°.
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