Country Roast Chicken Recipe
Ingredients
| 2 broiler fryers | ||
| Water | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Stuffing corn bread mix package | 1 | |
| 1 medium size onion, chopped | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 1/4 cup bacon drippings or 1/4 cup butter or margarine, melted | ||
Directions
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.
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.
Chef
