After my crazy cheap Chicken weekend, I decided to roast one for dinner. A roast chicken is not complete without dressing...so I made that too :)
Start by stuffing a 3 lb chicken with a few ribs of celery.
Make a rub using garlic salt, paprika, black pepper and onion powder....about 1 tsp of each.
Brush the chicken with melted butter and apply the rub. Sprinkle the entire chicken with Kosher Salt and throw in a 350 degree oven.
I used my awesome remote thermometer to be able to watch the internal temperature without having to open up the oven. This is such an fantastic invention!!!
My chicken took about 1 1/2 hours (180 degrees internal temp)...and I basted it with the pan drippings a few times during the cooking process. Remove from the oven and cover with tin foil for 30 minutes.
Normally, I would set my bread out to dry overnight, but this was a spontaneous side dish. Instead, I cut my bread into cubes and placed a couple of baking sheets. Heat the oven to 350 degrees and bake until the bread is crispy.
Chop a few ribs of celery (I like the heart and use the leaves too). Also chop one medium sized white or yellow onion.
Cook the celery and onion in about 3 TBS of butter. Once softened, add in ground sage, salt and pepper. I also added about 1 1/2 cups of homemade chicken stock.
Toss the celery/onion mixture with the bread cubes (adding more stock if needed to moisten it) and place into a greased baking dish.
I also cut up 1 TBS of butter and dot the top with it. Bake at 400 degrees for about 20 minutes, or until the top is just crisping!
Serve with chicken and your favorite vegetable...which for us, is sweet corn on the cob!