Ingredients Edit

  • 2 tbsp. softened butter or safflower oil
  • 2 roasting chickens, 4 lbs. each
  • 2 tsp. salt
  • Bread stuffing
  • 2 tsp. chili powder
  • 4 cups whole-wheat bread crumbs
  • 1/4 cup butter or oil
  • 1/2 cup chopped onion
  • 1 cup chopped celery stalks and leaves
  • 1 tsp. salt
  • 3 tbsp. minced parsley
  • Pepper to taste
  • 1/2 cup wheat germ
  • 1 tsp. sage, thyme or savory
  • Stock or water to moisten

Directions Edit

  1. Wash chickens and pat dry inside and out with paper toweling. Sprinkle each cavity with 1/2 tsp. salt. Hook wing tip into back to hold neck skin. If skin is short, fasten with skewer.
  2. Mix all ingredients for the stuffing except stock. Fill body cavity with stuffing and stock. Tie legs together with string, and then tie legs and tail together.
  3. Rub each chicken with 2 tsp. chili powder. Place chicken on rack in shallow pan, bread-side up, and roast at 325 until done, about 2-1/2 to 3 hours.

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