Ingredients
1 fennel bulb, chopped1 large onion, chopped4 tablespoons butter, divided5 cups unseasoned stuffing cubes1-1/2 cups chicken broth1 tablespoon minced fresh thyme1 teaspoon rubbed sage1 teaspoon salt, divided3/4 teaspoon pepper, divided1 roasting chicken (7 to 8 pounds)
Preparation
In a large skillet, saute fennel and onion in 2 tablespoons butter until tender. Place in a large bowl. Stir in the stuffing cubes, broth, thyme, sage, 3/4 teaspoon salt and 1/2 teaspoon pepper. Just before baking, loosely stuff chicken with 3 cups stuffing. Place remaining stuffing in a greased 1-qt. baking dish; refrigerate until ready to bake.
Place chicken breast side up on a rack in a roasting pan. Melt remaining butter; brush over chicken. Sprinkle with remaining salt and pepper. Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°.
Bake additional stuffing, covered, for 20 minutes. Uncover; bake 15-20 minutes longer or until lightly browned. Cover chicken and let stand for 10 minutes before removing stuffing and carving.
