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Country Roast Chicken Recipe
|Water||1 Cup (16 tbs)|
|Cornbread stuffing mix||10 Ounce (1 Package)|
|Onion||1 Medium, chopped|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Bacon drippings/1/4 cup butter / margarine||1⁄4 Cup (4 tbs), melted|
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
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 (375Â°) 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.