Colonial Roast Chicken With Celery Stuffing

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  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.
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