Whole Roasted Chicken With Cherry Sauce
- CHERRY SAUCE:
- 1 whole chicken - (2 1/2 to 3 1/2 lbs)
- 1 cup oleo/margarine
- Salt as needed
- 2 cups seasoned bread stuffing
- Freshly-ground black pepper to taste
- Paprika to taste
- Sage to taste
- 1/2 cup apple sauce
- 1/2 cup chopped onion
- 1 celery stalk chopped
- 1 cup cran-cherry juice
- 2 tablespoons cornstarch
- 6 ounces canned black cherries
Melt oleo or margarine in saucepan. Salt inside of chicken. Saute onions with margarine in skillet. Add chopped celery, apple sauce, salt, pepper, sage, and sauteed onions to bread stuffing.
Put foil in baking pan and place stuffed chicken in pan with melted margarine. Rub margarine over entire chicken. Liberally sprinkle paprika over chicken. Place raw chicken fat atop breast bone -- this aids in assuring that top of chicken will not overcook and in basting. Place in oven at 350 degrees for approximately 2 hours.
For the Cherry Sauce: Mix cornstarch with juice; cook until thick. Add canned cherries and serve over chicken.
Serve with glazed carrots, home-made apple sauce, and salad.
This recipe yields 4 to 6 servings.