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2 Tbs. softened butter or safflower oil
2 roasting chicken, 4 lbs. each
2 tsp. salt
1 tsp. Accent
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. Fill body cavity with stuffing. Tie legs
together with string, and then tie legs and tail together. Rub each chicken
with 1 Tbs. fat. Place chicken on rack in shallow pan, bread-side up, and
roast at 325 until done, about 2-1/2 to 3 hours.
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 Tbs. minced parsley
Pepper to taste
1/2 cup wheat germ
1 tsp. sage, thyme or savory
Stock or water to moisten
Saute onions and celery in butter or oil. Combine all the ingredients
except stock (or water.) Moisten stuffing with stock (or water) to desired
moistness. Fill body cavity.
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