Using the same stuffing from the Apple Crusted Pork recipe, I had a small, whole chicken just begging to be stuffed and roasted. But in addition to what was already being stored in a Pyrex glass bowl in the fridge, I added chopped organic celery and fresh chives.
While reinventing the stuffing, the small, whole chicken was marinating in a mixture of Old Bay seasoning, Filippo Berio olive oil, salt and pepper in a round blue roaster. Pre-heat the oven at 400 degrees.
Remove the innards, stuff the chicken and put the legs under the body.
Before placing the chicken in the over, put any extra breading on top of the bird, throw in any extra chives, chopped potatoes and fresh sage.
Cook for 1 hour and 40 minutes.
While the whole chicken is roasting, don’t forget about any canine members of the family. After boiling a small pot of water, place the innards in the bubbling water for 20 minutes. Drain and cool. For an extra treat, add a fried yolk and top with parsley.
Getting back to the human eaters, as soon as the bird is out of the oven, remove the stuffing right away. Upon removing the lid, smell the Autumn aromas of apples, fresh vegetables and seasonings. Cut and serve.