Roast Chicken with Fennel and Oat Stuffing

Ingredients

• 2 tablespoons butter 
• 1  egg white lightly beaten
• 1.3 cups less-sodium chicken broth fat-free
• 2 cups fennel bulb chopped ( 1 large)
• 1 teaspoon rosemary fresh finely chopped
• 2 cups leek sliced ( 2 medium)
• 1.5 cups regular oats 
• 1 teaspoon orange rind grated
• 4.5 pound roasting chickens 
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• casserole dish
• kitchen thermometer
• broiler pan

Directions

1. Preheat oven to 37
2. To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.
3. Place chicken, breast side up, on a broiler pan coated with cooking spray.
4. Bake at 375 for 1 hour and 20 minutes or until a thermometer inserted into meaty part of thigh registers 17
5. Let chicken stand 10 minutes. Discard skin.
6. To prepare stuffing, cook oats in a large nonstick skillet over medium-high heat 10 minutes or until lightly toasted and fragrant, stirring frequently. Spoon into a medium bowl.
7. Melt butter in pan over medium-high heat.
8. Add leek and fennel; saut 8 minutes or until tender.
9. Add leek mixture, broth, and remaining ingredients to toasted oats, and stir well to combine. Spoon mixture into a 1-quart casserole dish coated with cooking spray.
10. Bake at 375 for 20 minutes or until thoroughly heated.
11. Serve with chicken.