Roast Chicken Or Cornish Hens

• 1 (3 to 4 lb.) fryer or 4 Cornish hens
• 3 c. slightly dry, cubed bread
• 1 rib celery, diced up
• 3 Tbsp. minced onion
• 1/2 tsp. salt or more to your taste
• 1 tsp. crumbled sage or rubbed sage
• 1 tsp. black pepper or more to your taste
• 1 tsp. red pepper or less to your taste
• 1 large Granny Smith apple, diced up small
• 1/2 c. raisins
• 2 cloves garlic, minced
• 2 Tbsp. butter, melted
• 1/4 tsp. sugar

1. Preheat oven to 400u0b0.
2. Wash
3. chicken
4. or
5. hens
6. and pat dry. Mix all other ingredients and
7. stuff
8. chicken
9. or
10. hens. Place breast down in pan so juice will run downward from juicy birds. Roast, uncovered, for 1 3/4 to
11. 2 hours or until done. (Drumsticks will move up and down when ready.) Baste occasionally with drippings.
12. Serves 4.

cornish hens, slightly dry, celery, onion, salt, sage, black pepper, red pepper, apple, raisins, garlic, butter, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=863420 (may not work)