Colonial Roast Chicken With Celery Stuffing

Ingredients

• 1 (3 1/2- to 4-pound) broiler-fryer
• 1 cup chopped celery
• 1 medium onion, chopped
• 1/4 cup butter or margarine
• 2 cups toasted soft breadcrumbs
• 1 cup cornbread crumbs
• 3/4 cup chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 1 lemon, halved
• 1/4 cup honey
• 1/4 cup apple butter

Preparation

1. Remove giblets and neck from chicken; reserve for other uses. Rinse chicken thoroughly with cold water; pat dry. Fold neck skin over back, and secure with a wooden pick.
2. Sauté celery and onion in butter until tender. Combine the sautéed vegetables, toasted breadcrumbs, cornbread, broth, salt, sage, and pepper in a large mixing bowl; stir until well blended.
3. Place stuffing in cavity of chicken; close cavity with skewers. Tie ends of legs to tail with string. Lift wingtips up and over back, tucking under bird securely.
4. Place bird, breast side up, in a shallow roasting pan. Rub surface of chicken with lemon halves. Combine honey and apple butter, stirring well to make glaze. Brush chicken with glaze. Bake at 325° for 1 hour or until drumsticks are easy to move and juices run clear. Baste occasionally with glaze.