Roasted Chicken with Mushroom and Celery Stuffing by KNORR

Preparation: 30 mins
Cook: 1 hr 20 mins
Serves: 6 - 8

Mushroom and celery stuffing:
90 gm butter
2 white onions, chopped
2 stalks celery, sliced
160 gm button mushroom, sliced
1 tbsp dried thyme
1 tbsp dried sage
14 slices white bread, crust removed and bread cut into small cubes
1 1/2 tsps KNORR No Added MSG Chicken Seasoning Powder
Salt and pepper to taste

1 tbsp KNORR No Added MSG Chicken Seasoning Powder
1.6 kg whole chicken
Salt and freshly ground black pepper
60 gm butter, softened
Steamed Brussel sprouts and young corn to serve

1. Preheat oven to 190'C. To prepare stuffing, melt butter in a pan and stir-fry onions until fragrant. Add celery and mushrooms. Cook until tender. Remove and set aside
2. Combine thyme, sage and bread cubes in a large bowl. Add cooked vegetables. Sprinkle KNORR No Added MSG Chicken Seasoning Powder, salt and pepper over. Toss to mix well
3. Place chicken on a wire rack. Stuff with prepared mushroom and celery filling. Rub KNORR No Added MSG Chicken Seasoning Powder, salt, pepper and softened butter over. Wrap chicken with foil to prevent over browning
4. Place chicken in a roasting pan, 1/4 filled with water. Cook chicken in the oven for 1 hr. Remove foil and continue to cook for another 20 mins
5. To check if chicken is cooked, pierce a skewer into the thickest part of a chicken leg. If the juices run clear, the chicken is cooked, otherwise cook for another 20 mins. Use the juices from the pan to make a light, clear gravy. Serve with steamed Brussel sprouts and young corn