Stuffed Halves Of Chicken Recipe
Ingredients
2 cloves garlic
6 slices stale bread, soaked in water until moist
2 medium sized onions
1 tablespoon parsley
1 can ham spread
1/4 cup celery tops, chopped fine
1 teaspoon salt
Chicken giblets, heart, and liver
1/4 teaspoon pepper
2 tablespoons olive oil or Wesson oil
1/4 teaspoon thyme leaves
Directions
Grind together fine (or chop very fine) the garlic, onions, parsley, celery tops, and giblets, heart, and liver^Simmer these in the olive oil in a skillet over a low flame for about 10 minutes.
Add bread, broken into small pieces.
Add ham spread, salt, pepper, and thyme leaves, and mix thoroughly.
Stuff the chicken halves and return them to the same pan in which they were partly baked, and add 1/3 cup of water to the pan to prevent the chicken from sticking to the bottom.
Return to the oven and bake for 20 to 25 minutes more, or until the chicken is tender.
Add bread, broken into small pieces.
Add ham spread, salt, pepper, and thyme leaves, and mix thoroughly.
Stuff the chicken halves and return them to the same pan in which they were partly baked, and add 1/3 cup of water to the pan to prevent the chicken from sticking to the bottom.
Return to the oven and bake for 20 to 25 minutes more, or until the chicken is tender.
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