ROAST CHICKEN WITH SEED BREAD STUFFING

Steps:

• Preheat oven to 350ºF.
• Trim, peel, and cut into large chunks, the carrots, celery, and onion.
• Scatter the carrots, celery, and onion in a roasting pan.
• Place the halves of chicken, skin side up, on the vegetables.
• Randomly tuck 5 pieces of garlic under the skin on each half.
• Squeeze the lemon over the chicken.
• Dust with the tarragon, paprika, seasoned salt, and peppers.
• Cover and put in the oven.
• Make the stuffing while the chicken is cooking.
• Put the chicken stock in a small saucepan over the lowest heat.
• Preheat a medium, heavy frying pan for about 1 minute over medium heat.
• Spray it twice with the vegetable oil.
• Add the onion, garlic, mushrooms, and celery.
• Saute for 3 minutes.
• Add the wine and cook for 2-3 minutes more, until the vegetables are limp.
• Remove the pan from the heat.
• Combine the bread, apple, raisins, poppy seeds, sunflower seeds, sage, and peppers in a large bowl and toss to mix.
• Add the warm chicken stock, the vegetable mixture, and the egg whites.
• Mix thoroughly with a wooden spoon.
• Pour the stuffing mixture into a casserole and cover.
• When the chicken has cooked for 15 minutes, put the casserole of stuffing in the oven and bake alongside the chicken.
• When the chicken has cooked 45 minutes, uncover, baste lightly with pan juices, and return the roasting pan to the oven uncovered.
• Now bake both for 15 minutes, or until the thigh juices of the chicken run clear.
• Total cooking time for the chicken is 1 hour; 45 minutes for the stuffing.
• Remove the skin and carve the meat from the bones.