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.