4-5 lb. Roasting chicken

(free-range if available)

1/4 C very soft sweet butter

1 tsp. dried sage

1 T fresh thyme, chopped

1 T fresh rosemary, chopped

1 Granny Smith apple, cut into chunks

1 large onion, cut into chunks

1 large orange, cut into chunks

1 celery stalk, cut into chunks

2 sprigs fresh rosemary

Salt & pepper

Preheat oven to 425.

Make sure the chicken is pat dry.  Brush the skin with butter and sprinkle the inside and outside of the bird with salt & pepper.  Sprinkle the sage, thyme, & rosemary inside and outside.   Stuff the bird with apples, onion, oranges, rosemary sprigs and celery.  Tie the legs together and put the chicken in a large roasting pan. Do not cover.  Roast for 1 1/2 hours.  The chicken should register 170 degrees.   Wait 20 min. before cutting.

Always try to brine the chicken in salt water for at least 2 hours prior to cooking.(in refrigerator). 1/2 C salt to 1/2 gal. of water is your basic brine.

I aways separate the fat out to make the gravy!