Festive Roast Chicken With Tennessee Country Sausage Stuffing

• 1 (5 1/2- to 6-pound) baking hen
• 2 tablespoons vegetable oil
• 1 (29-ounce) can peach halves, drained (optional)
• 1 (18-ounce) jar spiced crab apples, drained (optional)
• Fresh parsley sprigs (optional)

1. Remove giblets and neck from hen; reserve for other uses. Rinse hen thoroughly with cold water; pat dry.
2. Spoon Tennessee Country Sausage Stuffing lightly into neck cavity. Fold neck skin over stuffing; secure with a skewer. Lift wingtips up and over back, tucking under bird securely.
3. Spoon Tennessee Country Sausage Stuffing lightly into body cavity of hen, and secure with skewers; truss. Tie ends of legs to tail with string.
4. Place hen, breast side up, in a roasting pan; brush entire bird with oil. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325u0b0 for 2 1/2 hours until meat thermometer registers 185u0b0 or until drumsticks are easy to move. Baste hen occasionally with pan drippings. If hen gets too brown, cover lightly with foil.
5. Transfer hen to serving platter; keep warm. Let stand 15 minutes before carving. Garnish with peach halves, crab apples, and parsley, if desired.

baking hen, vegetable oil, peach halves, crab apples, parsley sprigs

Taken from www.myrecipes.com/recipe/festive-roast-chicken-with-tennessee-country-sausage-stuffing (may not work)