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| Barbecued Chicken with Cornbread Stuffing
one 5-pound ready-to-cook roasting chicken
1 cup of bottled barbecue sauce
1 package (8-ounce) of cornbread stuffing mix
1 can (15 or 16-ounce) of cream-style corn
1/4 cup of chopped onion
1/2 teaspoon of dried sage leaves
parsley
Preheat oven to 350ºF. Wash chicken under cold running water; dry well with paper towels. Place on rack in large roasting pan. Tie legs together; twist wing tips under body. Brush with 1/3 cup barbecue sauce. Roast, uncovered, 1 1/2 hours. (If chicken starts to become too brown after 1 hour, place sheet of foil lightly over top.) Meanwhile, make stuffing balls: Prepare cornbread stuffing as package label directs, substituting corn for water called for, and adding onion and sage. Form into 10 balls; place on rack around chicken. Bake with chicken 30 minutes longer. Place chicken on platter; brush with rest of barbecue sauce. Arrange stuffing balls around chicken. Garnish with parsley. Serves 6. |
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