Haier RTC1700SS User Manual - Page 23

RTC1700SS Manual 10/2/03 4:06 PM Page 24 English APPLE AND BREAD STUFFED ROASTED CHICKEN WITH ROASTED NEW POTATOES 2 tablespoons butter or margarine 1 tart cooking apple, peeled and cut into chunks 1 onion, chopped 4 cups dry bread stuffing mix 1 cup applesauce or apple juice 6-8 pound roasting chicken Paprika, onion powder and garlic salt, to taste 8 New Potatoes 2-3 teaspoons cornstarch 1 teaspoon browning and seasoning sauce or Worcestershire sauce 1/4 cup water In a 10-inch fry pan, melt the butter and sauté the apple and onion until nicely browned. Stir in the stuffing mix, applesauce, and water. Allow the stuffing to cool slightly and then spoon into the cavity of the chicken. Sprinkle the skin of the chicken with seasonings. Calculate the approximate cooking time at 25 minutes per pound *. Place the chicken directly on the BROILING/ROASTING RACK in the DRIP/BAKING PAN. Slide the pan into the rails. Set the oven to 325˚F. Roast 2 - 2 1/2 hours. About 45 minutes before the chicken is scheduled to be done, place the potatoes on the rack around the chicken. Check the temperature on the meat thermometer occasionally. Continue to cook until the thermometer reads 170˚F. Remove the chicken. Allow the chicken to stand for about 15 minutes before carving. The chicken will continue to cook and the thermometer should read 180˚F before carving. Skim the fat from the juices that have accumulated in the pan. Pour the drippings into a small saucepan. Add about 1 tablespoon of cornstarch and browning and seasoning sauce dissolved in 1/2 cup of water to the drippings to thicken the gravy **. Cook for 5 minutes or until the gravy boils and thickens slightly. Pour the gravy into a pitcher and serve with the sliced chicken. Makes 6 servings * If the chicken is unstuffed roast 20 minutes per pound. **If more gravy is desired add an envelope of chicken gravy mix dissolved in 1 cup of water or a can of prepared gravy to the drippings at this time. 22