Roast Chicken With Hazelnut Stuffing

• 1/4 cup butter
• 3/4 cup onion
• 3/4 cup celery
• 2 cups breadcrumbs
• 1/2 cup toasted hazelnuts, chopped
• 1/2 teaspoon lemon, zest of
• 1/2 teaspoon thyme
• 1 bay leaf, crumbled
• salt and pepper
• 1 (5 lb) roasting chickens, cleaned
• 2 tablespoons honey
• 2 tablespoons butter
• 1 dash nutmeg

1. Melt butter and saute onion and celery.
2. When soft, stir in bread crumbs, hazelnuts, zest, thyme, and bay.
3. Cook for 2 minutes, then let cool.
4. Stuff chicken with hazelnut mixture.
5. Blend the honey, 2 tbs butter, and the nutmeg.
6. Sprinkle the chicken withsalt and pepper, then brush with the honey mixture.
7. Roast at 425 degrees for 15 minutes, turn, and roast another 15 minutes.
8. Reduce the heat to 350 degrees, baste the chicken with juices, and roast 1 hour.
9. Let stand 15 minutes before serving.
10. Serve with Cumberland sauce (recipe#33186).

butter, onion, celery, breadcrumbs, lemon, thyme, bay leaf, salt, roasting chickens, honey, butter, nutmeg

Taken from www.food.com/recipe/roast-chicken-with-hazelnut-stuffing-33423 (may not work)