Roast Stuffed Chicken

• 1 (9 lb) broiler chickens (Recipe is for 9lbs or smaller, larger..adjust recipe)
• 1 small yellow onion, chopped
• 12 cup chopped celery
• chicken giblets, minced (optional)
• 4 tablespoons butter or 4 tablespoons margarine, divided
• 3 cups dry breadcrumbs (large bird means more bread. (1 cup per extra pound)
• 12 cup apple juice or 12 cup water
• 1 teaspoon poultry seasoning
• 12 teaspoon salt
• 14 teaspoon pepper

1. Thoughly rinse out chicken and remove left in organs such as neck, liver, and heart.
2. In a large skillet over medium heat, cook onions, celery, and giblets, if desired, in 2 tablespoons butter until lightly browned.
3. Add bread cubes, juice/water, poultry seasoning, salt and pepper; toss.
4. Loosely stuff body cavity with bread mixture.
5. Truss chicken if desired.
6. Place chicken in a Renyolds cooking bag and coat the bag very lightly with flour.
7. (You may use a pan with a cover if you prefer but a bag provides the ultimate moist chicken!
8. ).
9. Place the bagged chicken on a glass or metal 13x9 shallow pan.
10. Melt remaining butter; brush on chicken.
11. Use tie that comes with bag to seal bag.
12. Bake at 350 degrees F until juices run clear when thigh is pierced with fork and the leg moves easily when lifted and turned, about 1 hour and 15 minutes.
13. Increase time of about 15 minutes per extra pound of chicken.

chickens, yellow onion, celery, chicken giblets, butter, breadcrumbs, apple juice, poultry seasoning, salt, pepper

Taken from www.food.com/recipe/roast-stuffed-chicken-162095 (may not work)