Roast Stuffed Chicken

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken*
• 1-1/2 cups hot water
• 3 Tbsp. margarine or butter, cut into pieces
• 1 roasting chicken or capon (5 to 7 lb.) Safeway 1 lb For $1.99 thru 02/09
• 1/4 tsp dried thyme leaves or tarragon leaves (optional)
• salt (optional)

1. Mix contents of vegetable/seasoning packet, hot water and margarine in large bowl until margarine is melted.
2. Stir in stuffing crumbs just to moisten; set aside.
3. Do not stuff chicken until ready to roast.
4. RINSE chicken with cold water; pat dry.
5. Stuff lightly with prepared stuffing; close openings with skewers and string.
6. Place, breast-side up, on rack in baking pan; brush with melted margarine, if desired.
7. Sprinkle with thyme and salt.
8. Roast at 325F for 2-1/2 to 3-1/2 hours or 20 minutes per pound, basting occasionally.
9. Makes 6 servings.
10. Note: For 3 to 4 lb.
11. roasting chicken, stuff and roast for 1-1/2 to 2 hours.
12. Bake remaining stuffing in small baking dish at 325F for 30 minutes.

stove, water, margarine, chicken, thyme, salt

Taken from www.kraftrecipes.com/recipes/roast-stuffed-chicken-57202.aspx (may not work)