Country Roast Chicken Recipe
Ingredients
| 2 broiler-fryers | ||
| Water | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| package | 1 | |
| 1 medium-size onion, chopped | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Butter/Margarine | 2 Tablespoon | |
| 1/2 teaspoon leaf rosemary, crumbled | ||
| Butter margarine | 1/4 Cup (16 tbs), 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 for 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. Add water to reserved broth to make up amount of liquid called for on rice label.
4. Saute onion and celery in the 2 tablespoons butter or margarine for 5 minutes in a medium-size saucepan. Add rice mix and cook as label directs; stir into giblet 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. Combine the rosemary with bacon drippings or melted butter or margarine; brush part on chickens.
6. Roast in moderate oven (350°), basting every 30 minutes, for 1 1/2 hours, or until tender.
7. Place on heated serving platter. Garnish with watercress, if you wish.
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. Add water to reserved broth to make up amount of liquid called for on rice label.
4. Saute onion and celery in the 2 tablespoons butter or margarine for 5 minutes in a medium-size saucepan. Add rice mix and cook as label directs; stir into giblet 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. Combine the rosemary with bacon drippings or melted butter or margarine; brush part on chickens.
6. Roast in moderate oven (350°), basting every 30 minutes, for 1 1/2 hours, or until tender.
7. Place on heated serving platter. Garnish with watercress, if you wish.
Chef
