Roast Chicken With Apple Stuffing

• 3/4 c. plus 2 Tbsp. butter or margarine, melted
• 3 c. unseasoned stuffing mix
• 2 c. chopped pared apples
• 1 c. chopped celery
• 1/2 c. raisins
• 1/4 c. minced onions
• 1 tsp. salt
• 1/2 tsp. ground sage
• 1/8 tsp. pepper
• 1 whole broiler-fryer chicken (3 1/2 lb.)
• 2 tsp. lemon juice
• 1 1/2 c. chicken broth

1. Pour 3/4 cup of butter over stuffing.
2. Mix in large bowl; toss to moisten evenly.
3. Add apples, celery, raisins, onion, salt, sage and pepper; mix well.
4. Spoon stuffing into body cavity, packing loosely.
5. Truss chicken; place in roasting pan.
6. Brush with remaining 2 tablespoons butter and lemon juice.
7. Roast in preheated oven at 350u0b0 for 1 1/2 hours or until meat thermometer inserted into thickest part of thigh not touching bone registers 190u0b0.
8. Let stand 10 minutes before carving.

butter, unseasoned stuffing mix, pared apples, celery, raisins, onions, salt, ground sage, pepper, chicken, lemon juice, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=923178 (may not work)