1. Melt butter and saute onion and celery. 2. When soft, stir in bread crumbs, hazelnuts, zest, thyme, and bay. 3. Cook for 2 minutes, then let cool. 4. Stuff chicken with hazelnut mixture. 5. Blend the honey, 2 tbs butter, and the nutmeg. 6. Sprinkle the chicken withsalt and pepper, then brush with the honey mixture. 7. Roast at 425 degrees for 15 minutes, turn, and roast another 15 minutes. 8. Reduce the heat to 350 degrees, baste the chicken with juices, and roast 1 hour. 9. Let stand 15 minutes before serving. 10. Serve with Cumberland sauce (recipe#33186). ---------------------------------------------------------------------------
Nutrition
Ingredients
