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 I was off today and was able to make a great supper for my husband and I. I stopped off at Whole Foods on my way home from the gym. I found on sale Bell and Evans whole chicken for $1.99/lb., what a deal! I've had in my possession a recipe from the TV show Cook's Country for Skillet-Roasted Chicken and Stuffing (February/March 2013) that I was dying to make. Instead of stuffing the chicken, this recipe calls for placing the breadcubes around the chicken on a base of celery and onions seasoned with herbs. However, the skillet I used could have been a bit larger. It took approximately one and half hours to cook to the chicken as the dark meat was covered by the breadcubes. Midway through the cooking, I lifted the chicken up to stir the breadcubes and vegetables and to smash them down at bit so that more of the dark meat was exposed to the heat. Despite the longer cooking time, the chicken was delicious. Bell and Evans chickens cook up moist and tender. It didn't hurt either that the meat was coated in an herbed butter mixture that had fresh sage and thyme (I used dried in place of fresh). My kitchen smelled of this delicious, herbaceous aroma wafting through the air. The fat drippings from the chicken added great flavor to the mixture. I'll definitely this recipe again. 
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