Bread Stuffed Roasted Chicken Recipe
Ingredients
2 broiler-fryers
1 cup water
1/2 teaspoon salt
1 package (8 ounces) corn bread-stuffing mix
1 medium-size onion, chopped
1/2 cup sliced celery
1/2 cup butter or margarine
1/4 cup bacon drippings OR 1/4 cup butter or margarine, melted
Directions
1. Remove giblets and necks from chicken packages and place (except livers) with water and salt in a small saucepan; cover. Simmer 45 minutes. Add livers; cover; simmer 15 minutes longer; cool.
2. Remove giblets and necks from broth; reserve broth. Chop giblets and the meat from necks; place in a large bowl; stir in stuffing mix.
3. Simmer reserved broth until reduced to 1/2 cup; reserve.
4. Saute onion and celery in the 1/2 cup butter or margarine for 5 minutes in a medium-size skillet. Add with reserved broth to stuffing mixture in bowl; toss until evenly moistened.
5. Stuff neck and body cavities lightly with stuffing. Skewer neck skin to back; close body cavity and tie legs to tail. Place chickens on rack in roasting pan. Brush with part of bacon drippings or butter or margarine.
6. Roast in moderate oven (375°) basting every 30 minutes with bacon drippings or butter or margarine, 1 1/2 hours, or until tender
2. Remove giblets and necks from broth; reserve broth. Chop giblets and the meat from necks; place in a large bowl; stir in stuffing mix.
3. Simmer reserved broth until reduced to 1/2 cup; reserve.
4. Saute onion and celery in the 1/2 cup butter or margarine for 5 minutes in a medium-size skillet. Add with reserved broth to stuffing mixture in bowl; toss until evenly moistened.
5. Stuff neck and body cavities lightly with stuffing. Skewer neck skin to back; close body cavity and tie legs to tail. Place chickens on rack in roasting pan. Brush with part of bacon drippings or butter or margarine.
6. Roast in moderate oven (375°) basting every 30 minutes with bacon drippings or butter or margarine, 1 1/2 hours, or until tender
