Country Roast Chicken Recipe


Difficulty LevelBit DifficultHealth IndexAverage
Main Ingredient


 Broiler fryers2
 Water1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Cornbread stuffing mix10 Ounce (1 Package)
 Onion1 Medium, chopped
 Sliced celery1⁄2 Cup (8 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs)
 Bacon drippings/1/4 cup butter / margarine1⁄4 Cup (4 tbs), melted

Nutrition Facts

Serving size: Complete recipe

Calories 8522 Calories from Fat 5423

% Daily Value*

Total Fat 606 g932.5%

Saturated Fat 211.4 g1056.8%

Trans Fat 0 g

Cholesterol 2546.3 mg

Sodium 4691.5 mg195.5%

Total Carbohydrates 160 g53.3%

Dietary Fiber 10.8 g43.1%

Sugars 22.5 g

Protein 581 g1161.1%

Vitamin A 145.7% Vitamin C 108.5%

Calcium 55.5% Iron 203.6%

*Based on a 2000 Calorie diet


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.
Remove giblets and necks from broth; reserve broth.
Chop giblets and the meat from necks; place in a large bowl; stir in stuffing mix.
Simmer reserved broth until reduced to 1/2 cup; reserve.
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.
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.
Roast in moderate oven (375°) basting every 30 minutes with bacon drippings or butter or margarine, 1 1/2 hours, or until tender.
To serve: Place on heated serving platter.
Cut chickens into quarters with poultry shears.