GARLIC ROAST CHICKEN WITH HERBED BREAD STUFFING

Ingredients:

1	pc (1.3 kg)	MAGNOLIA WHOLE CHICKEN
1	tub (100 g)	STAR MARGARINE GARLIC
1	cup	diced carrots
1/2	cup	quartered button mushrooms
1/2	tsp	dried sage
1/2	tsp	thyme
1/2	tsp	dried marjoram
1/4	tsp	iodized fine salt
1/8	tsp	pepper
2	stalks (100 g)	celery, diced (1 cup)
1	pc (160 g)	onion, chopped (1 cup)
1	pc (200 g)	carrot, diced (1 cup)
2	cups (76 g)	cubed day old bread with crusts removed

1/4	cup	DARI CRÈME CLASSIC
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR
		pan juices from roast chicken
		iodized fine salt and pepper to taste
1	cup	chicken stock

Procedure:

Preheat oven to 350°F. Wash chicken and pat dry with paper towels.
Rub 1/2 cup margarine on chicken skin and underneath the skin. Set aside.
Sauté celery, onions, carrots and mushrooms in the remaining margarine. Add bread and season with sage, thyme, marjoram, salt, and pepper. Toss until mixture is heated through.
Stuff bread mixture into the cavity of the chicken. Bake chicken for 1-1/2 to 2 hours or until done. When chicken is cooked, get the pan juices.
In a small saucepan, melt butter and whisk in flour. Add pan juices and chicken stock and simmer until thickened. Season with salt and pepper to taste. Serve chicken with sauce.

Makes 8 servings.

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