Blue Ribbon Stuffed Chicken with Apple Glaze

How to Make

• Step 1: Preheat oven to 350-degrees F. Sprinkle the chicken cavity with the salt and pepper. Rub the outside of the chicken with the oil.

• Step 2: In a large bowl, prepare the stuffing according to the package directions. Add the apple, lemon rind, walnuts, raisins, and celery, mixing well. Stuff the chicken and place on a rack in a baking pan. Cover loosely with foil and roast for 25 minutes per pound (a little under 2 hours for a stuffed 4-lb bird). Place any extra stuffing in a covered casserole and bake for 1 hour.

• Step 3: In a small saucepan, combine the apple jelly, lemon juice, and cinnamon. Bring to a boil, then lower the het and simmer for 3 minutes, stirring to prevent scorching. After 1 hour of roasting the chicken, remove the foil and brush with the glaze. Continue roasting, brushing frequently with the glaze, for 30 minutes more.

• Step 4: The chicken is done when the leg moves freely when lifted an the internal temperature registers 180-degrees F on a meat thermometer.