Colonial Roast Chicken With Celery Stuffing

• 1 (3 1/2- to 4-pound) broiler-fryer
• 1 cup chopped celery
• 1 medium onion, chopped
• 1/4 cup butter or margarine
• 2 cups toasted soft breadcrumbs
• 1 cup cornbread crumbs
• 3/4 cup chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 1 lemon, halved
• 1/4 cup honey
• 1/4 cup apple butter

1. Remove giblets and neck from chicken; reserve for other uses. Rinse chicken thoroughly with cold water; pat dry. Fold neck skin over back, and secure with a wooden pick.
2. Saute celery and onion in butter until tender. Combine the sauteed vegetables, toasted breadcrumbs, cornbread, broth, salt, sage, and pepper in a large mixing bowl; stir until well blended.
3. Place stuffing in cavity of chicken; close cavity with skewers. Tie ends of legs to tail with string. Lift wingtips up and over back, tucking under bird securely.
4. Place bird, breast side up, in a shallow roasting pan. Rub surface of chicken with lemon halves. Combine honey and apple butter, stirring well to make glaze. Brush chicken with glaze. Bake at 325u0b0 for 1 hour or until drumsticks are easy to move and juices run clear. Baste occasionally with glaze.

celery, onion, butter, breadcrumbs, cornbread crumbs, chicken broth, salt, sage, pepper, lemon, honey, apple butter

Taken from www.myrecipes.com/recipe/colonial-roast-chicken-with-celery-stuffing (may not work)