HARVEST STUFFED CHICKEN

Ingredients
2.5 kg. or lb. whole chicken                          1/3 cup worcestershire sauce
1 tbsp. salt                                                    1/2 cup butter
1 cup carrots, shredded                                 1 cup celery, chopped
1 medium onion chopped                              1/4 cup wheat germ
1/2 tsp. cinnamon                                          1/8 black pepper
5 cup dry whole wheat bread                        1/2 cup cashew nuts, chopped
2 cup apples, peeled ans finely chopped        1/2 cup chicken broth
Marinate the chicken in salt and worcestershire sauce overnight.
In a skillet cook carrots, celery and onion in butter till tender but not brown.
Stir in salt, pepper and cinnamon.
In a large mixing bowl combine bread cubes, chopped apples, cashew nuts and wheat germ.
Add cooked vegetable mixture.
Drizzle with enough chicken broth to moisten, tossing lightly.
Spoon some stuffing into the neck cavity, skewee neck skin to back.
Lightly spoon remaining stuffing into the body cavity.
Tuck the drumsticks under band of skin across the tail or tie the legs to the tail.
Twist the wing tips under back.
Place poultry breast up, on rack in shallow heating pan.
Brush skin of bird with cooking oil or melted butter.
Roast for 45 minutes to 1 hours at 350F  or until golden brown.