Roast Chicken with stuffing

I saw this recipe on Cook's Country on PBS this week and it looked so good and easy that I decided I needed to try it.  It was very good.  The chicken came out moist and the stuffing had a great flavor.

Roast Chicken with Stuffing

4 lb. whole chicken
4 tbsp. melted butter
1 tbsp. minced fresh thyme
1 tbsp. minced fresh sage
1 tsp. salt
1/2 tsp. pepper

Mix the above ingredients together and brush onto the chicken.

In a large skillet melt:
2 tbsp. butter

Add in:
2 diced onions
2 celery ribs, diced
3-4 minced garlic cloves
1/2 tsp. salt
1/2 tsp. pepper

Cook till soft (about 5 minutes) over medium high heat. 

Add:
1 tbsp. minced fresh sage
1 tbsp.  minced fresh thyme

Stir for about 30 seconds and turn off heat.  Add chicken, breast side up. 

Take a loaf of Italian bread (my deli only had French bread and that works too) and but into 1/2 inch cubes.  Add about 7 oz. of cubes to the skillet around the chicken.

Bake 1 hour on 375.  (till breast reaches 165* and thighs 175*)  Remove chicken, place on plate and cover with foil. Let sit 10 minutes.  Stir the bread into the onion/celery mixture...adding some chicken broth if needed for extra moisture.  Cover and let sit 10 minutes. 

Oven Roasted Corn on Cob

Happy Labor Day! Many are sad because this is the last weekend of summer....not me, it's the beginning of autumn! 

Oven Roasted Corn on Cob

Melt 1 stick of butter in a pie dish.  Get 1 sheet of aluminum foil for each ear of corn.  Put a corn in the butter and roll around to cover all sides.  Sprinkle salt, pepper, and sugar in the middle of the foil. Place the corn in the middle and roll around to cover.  Wrap in 1-2 slices of bacon and fold the foil to seal the corn.  Place corn packets on a large cookie sheet.  Bake 20 minutes at 425 (more for larger roasting ears.)