½ package herb-seasoned stuffing mix (2 cups)
1 cup toasted filberts, chopped
½ cup chopped celery
1 chicken liver, finely chopped
½ cup butter or margarine, melted
½ cup water
1 roaster-fryer or capon, about 5 pounds
½ cup honey
2 tablespoons soy sauce
1 teaspoon grated orange peel
2 tablespoons orange juice
1. Combine stuffing mix with the filberts, celery, chicken liver, butter, and water; toss lightly. Stuff cavity of chicken with the mixture. then tie chicken legs and wings with cord to hold close to body.
2. Place chicken, breast up, on rack in a shallow roasting pan. Roast at 325°F 2½ to 3 hours. or until chicken tests done. (The thickest part of drumstick feels soft when pressed with fingers and meat thermometer registers 180° to 185° F.)
3. Meanwhile. combine honey. soy sauce, and orange peel and juice. Brush chicken frequently with the mixture during last hour of roasting.
6 SERVIGS