Roasted Chicken With Citrus Stuffing

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Washington Post


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1 tablespoon unsalted butter

1/2 small onion, diced (about 1/4 cup)

1/2 fennel bulb, diced (about 1/2 cup)

1/2 pound stale bread, cut into bite-size cubes

2 teaspoons dried lavender or sage

1 tablespoon thyme leaves or 1 teaspoon dried thyme

1 lime, zest only

1 orange, both zest and juice

3/4 cup chicken stock or low-sodium chicken broth

1 large egg, beaten


Freshly ground black pepper

1 whole (about 3 pounds) chicken

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