HERB-ROASTED CHICKEN WITH PASTA STUFFING
Buy the biggest roasting chicken you can get. Serve with Coeur d'Alene Cellars Viognier.
1 roasting chicken
4 tablespoons olive oil and 2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery with leaves
1 clove garlic, chopped
2 cups old bread cubes
2 cups left-over cooked pasta
1/4 cup chopped herbs, divided (such as thyme, parsley and basil)
salt and pepper
1/4 cup pine nuts
Saute onions and celery in 1 tablespoon olive oil and 1 tablespoon butter. Add 1 tablespoon butter and bread and pasta; brown lightly. Add garlic, 2 tablespoon herbs, salt, pepper, and pine nuts. Remove from heat.
Stuff chicken cavity with stuffing, close with skewers and tie up legs and wings with string. Brush with 2 tablespoons olive oil and salt and pepper. Bake at 325 degrees for 2 hours. Baste with remaining 1 tablespoon olive oil mixed with remaining 2 tablespoons minced herbs and bake 15 more minutes, or until done. Serves 6.