Roast Chicken with Chestnut Stuffing
| Yield: | 1 Servings |
| Categories: |
| 3 | tb | Oil |
| 1 | Medium-sized yellow onion; chopped | |
| 1 | Stalk celery; chopped | |
| 4 | c | Dried bread cubes |
| 1 | cn | (15 1/2 ounces) chestnuts in brine, drained, rinsed, and chopped, or |
| 2 | c | Chopped cooked chestnuts |
| 1/4 | c | Pecan pieces; toasted |
| 1 | ts | Each dried thyme leaves and savory leaves |
| 1/2 | ts | Each salt and black pepper |
| 3/4 | c | Lower-sodium chicken broth |
| 1 | Whole broiler-fryer chicken (2 1/2 to 3 pounds), giblets removed |
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