Roast Chicken with Corn Bread and Oyster Stuffing

• 1/4 pound unsalted butter
• 1 small yellow onion, finely chopped
• 2 celery ribs, finely chopped
• 2 cups crumbled corn bread
• 1 teaspoon finely chopped fresh sage
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary
• 1/4 cup heavy cream
• 1 dozen oysters, shucked and drained with about 1/2 cup oyster liquor reserved
• 1 egg
• Salt and freshly milled black pepper
• 2 whole chickens (each about 3 1/2 pounds)

1. Preheat the oven to 450 F.
2. In a medium skillet, melt the butter and saute the onions and celery until wilted.
3. Turn into a bowl and add the remaining stuffing ingredients.
4. Stuff and truss the chickens and set them on a rack in a large roasting pan.
5. Roast for 1 hour to 1 hour and 20 minutes, or until the thigh juices run clear, basting from time to time.
6. Allow to rest for 10 minutes before serving.

butter, yellow onion, celery, corn bread, fresh sage, thyme, fresh rosemary, heavy cream, oysters, egg, salt, chickens

Taken from www.cookstr.com/recipes/roast-chicken-with-corn-bread-and-oyster-stuffing (may not work)