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1
Preheat oven to 350u00b0F.
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2
Trim, peel, and cut into large chunks, the carrots, celery, and onion.
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3
Scatter the carrots, celery, and onion in a roasting pan.
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4
Place the halves of chicken, skin side up, on the vegetables.
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5
Randomly tuck 5 pieces of garlic under the skin on each half.
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6
Squeeze the lemon over the chicken.
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7
Dust with the tarragon, paprika, seasoned salt, and peppers.
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8
Cover and put in the oven.
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9
Make the stuffing while the chicken is cooking.
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10
Put the chicken stock in a small saucepan over the lowest heat.
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11
Preheat a medium, heavy frying pan for about 1 minute over medium heat.
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12
Spray it twice with the vegetable oil.
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13
Add the onion, garlic, mushrooms, and celery.
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14
Saute for 3 minutes.
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15
Add the wine and cook for 2-3 minutes more, until the vegetables are limp.
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16
Remove the pan from the heat.
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17
Combine the bread, apple, raisins, poppy seeds, sunflower seeds, sage, and peppers in a large bowl and toss to mix.
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18
Add the warm chicken stock, the vegetable mixture, and the egg whites.
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19
Mix thoroughly with a wooden spoon.
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20
Pour the stuffing mixture into a casserole and cover.
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21
When the chicken has cooked for 15 minutes, put the casserole of stuffing in the oven and bake alongside the chicken.
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22
When the chicken has cooked 45 minutes, uncover, baste lightly with pan juices, and return the roasting pan to the oven uncovered.
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23
Now bake both for 15 minutes, or until the thigh juices of the chicken run clear.
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24
Total cooking time for the chicken is 1 hour; 45 minutes for the stuffing.
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25
Remove the skin and carve the meat from the bones.
