Name: Roast Chicken with Yam Stuffing
Ingredients: 4-lb ready-to-cook roasting chicken; 1 1/2 cup mashed cooked yams; 3/4 cup melted butter (or margarine); 3 cup toasted bread crumbs; 1 cup finely chopped onion; 3/4 cup finely chopped celery; 3/4 teaspoon salt; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon dried marjoram leaves; 1/4 teaspoon dried sage leaves; 1/4 teaspoon pepper; 2 tablespoon flour; 1 1/2 cup canned chicken broth, undiluted; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/4 teaspoon liquid gravy seasoning

Roast Chicken with Yam Stuffing

Ingredients

4-lb ready-to-cook roasting chicken
1 1/2 cup mashed cooked yams
3/4 cup melted butter (or margarine)
3 cups toasted bread crumbs
1 cup finely chopped onion
3/4 cup finely chopped celery
3/4 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried sage leaves
1/4 teaspoon pepper
2 tablespoons flour
1 1/2 cup canned chicken broth, undiluted
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon liquid gravy seasoning

Instructions

serves 6-8. Rinse chicken under cold water. Dry with paper towels. Preheat oven to 350 degrees F. Make stuffing: In large bowl, using a spoon or portable electric mixer, beat yams with 1/4 cup butter (or margarine) until light and fluffy. Add rest of stuffing ingredients, except remaining butter, and toss lightly with fork until thoroughly mixed. Lightly fill neck and body cavities of chicken with stuffing. Do not pack stuffing: bake any leftover stuffing mix in a shallow pan along with chicken during last 30 minutes of roasting. Truss chicken: Bring skin over neck opening and pin to back with poultry pins. Close body cavity with poultry pins. Pin wings to body; tie legs together with twine. 7) Place chicken, breast side up, on rack in shallow, open roasting pan. Cover with cheesecloth dipped in 1/4 cup melted butter. Roast uncovered for 2 1/2 hours at 350 degrees F. 8) Remove cheesecloth and brush bird with rest of melted butter. Roast uncovered for another 50-60 minutes. Remove bird to warm platter; remove pins and twine. Keep warm. Make gravy: Pour fat drippings from roasting pan into bowl. Measure 2 tablespoons of drippings and return to roasting pan. Stir in flour to make a smooth mixture. Place roasting pan on top of stove over low heat and gradually stir in canned chidken broth--stirring continuously until smooth and mixture comes to a boil. Add rest of gravy ingredients. Simmer for another minute or so, stirring constantly. Serve gravy hot, with chicken and stuffing. Notes: Total roasting time for a 4-lb bird is usually about 3 1/2 hrs. Because of risk of food poisoning, begin roasting bird immediately after stuffing (ie, DO NOT stuff bird and keep it in the 'fridge until roasting). Instead of the cheesecloth, you can roast the bird (after smearing with butter) in a covered roaster, then uncover it after 2 1/2 hours and a second application of melted butter. Instead of the canned broth, you can use two chicken boullion cubes to make 1 1/2 cups of broth. If you use boullion, omit the salt in the recipe. 1 1/2 teaspoons of poultry seasoning may be used instead of fussing with separate thyme, marjoram, and sage ingredients. I usually use white pepper to make the stuffing. If using an enamel roasting pan, the gravy can still be made in the pan on top of the stove: use very low heat and wooden spoon to stir to avoid damaging the enamel roaster.