Title: Herb-roasted chicken
 Categories: Poultry, Main dish, Rice
      Yield: 6 Servings
 
    3/4 c  BUTTER
      2 tb LEMON JUICE
      3 tb SNIPPED CHIVES
      1 tb CRUSHED TARRAGON LEAVES
      1 ea STALK, CELERY, CHOPPED
      1 ea SMALL ONION, CHOPPED
  1 1/2 c  CHICKEN BROTH
    1/2 c  DRY WHITE WINE
      1 c  COOKED LONG GRAIN RICE
    1/4 ts NUTMEG, GROUND
      1 c  DRIED CHOPPED FRUIT, MIXED
    1/2 c  RAISINS
    1/2 c  CHOPPED PECANS
  6 1/2 lb ROASTING CHICKEN
      1 lb PARSNIPS, CUT 1/2" LONG
      1 pt BRUSSEL SPROUTS, HALVED
      3 ea LEEKS, SLICED
 
  1.   IN A SMALL SAUCEPAN, MELT 1/2 CUP BUTTER; STIR IN LEMON JUICE,
  CHIVES AND TARRAGON. SET ASIDE. MAKE THE STUFFING; IN A MEDIUM
  SAUCEPAN, MELT REMAINING BUTTER. ADD CELERY AND ONION. ADD BROTH AND
  WINE. BRING TO A BOIL. STIR IN RICE AND NUTMEG. COVER AND SIMMER FOR
  20 MINUTES OR UNTIL LIQUID IS ABSORBED. STIR IN DRIED FRUIT, RAISINS
  AND PECANS. SET ASIDE TO COOL. 2. PREHEAT OVEN TO 350 DEG F. LIGHTLY
  SPOON THE DRESSING INTO THE CHICKEN NECK AND BODY CAVITIES. BRING
  NECK SKIN OVER STUFFING; SECURE WITH POULTRY PINS. LACE WITH STRING
  TO HOLD CLOSED. TIE LEGS TOGETHER. PIN WINGS TO BREAST. PLACE EXTRA
  STUFFING IN A GREASED BAKING PAN. COVER AND BAKE THE LAST 30 MINUTES
  OF ROASTING TIME. INSERT A THERMOMETER INTO THE THICKEST PORTION OF
  THE THIGH, AWAY FROM ANY BONES. IN A LARGE PAN, COMBINE PARSNIPS,
  BRUSSEL SPROUTS AND LEEKS. PLACE THE CHICKEN ON TOP OF THE
  VEGETABLES. BASTE WITH SOME OF THE RESERVED HERB BUTTER. COVER AND
  ROAST FOR 1 1/2 HOURS. BASTE OCCASIONALLY. REMOVE FOIL; ROAST CHICKEN
  ANOTHER 1/2 HOUR OR UNTIL THERMOMETER READS 170 DEG F. SERVE WITH
  ROASTED VEGETABLES AND DRESSING.