Materials:
1 pound (3 medium) potatoes, cut into 1/2-inch cubes
1 cup chopped apple
1/2 cup chopped onion
1/3 cup chopped celery
3 tablespoons butter or margarine, divided
3 cups packaged unseasoned dry bread cubes
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary,
crumbled
1 roasting chicken (3 1/2 to 4 pounds)
In covered microwave dish cook potatoes on high about 6 minutes* until tender.
Preheat oven to 375 degrees.
Meanwhile, in 3-quart saucepan over medium-low heat saute apple, onion and celery in 2 tablespoons of the butter for 5 minutes.
Add bread cubes and potatoes. Cook and toss 5 minutes.
Mix in salt, pepper and rosemary. Rinse and drain chicken. Sprinkle with additional salt and pepper inside and outside.
Stuff cavity of chicken with potato mixture. (Place remaining stuffing in a small casserole dish; sprinkle with 2 tablespoons water and cover with aluminum foil.) Close cavity of chicken and tie legs together.
Place on rack in 9- x 13-inch baking pan. Melt the remaining tablespoon of butter; brush half the butter on chicken. Roast about 1 1/2 hours, basting occasionally with remaining butter and/or pan drippings, until juices run clear and thermometer inserted into thigh registers 185 degrees.
Place stuffing casserole in oven during last half hour of roasting. Remove chicken to platter; let stand 10 minutes before carving.
Accompany with stuffing casserole.
Makes 6 servings