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Roast Chicken

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Roast Chickens

2 Tbs. softened butter or safflower oil

2 roasting chicken, 4 lbs. each

2 tsp. salt

Bread Stuffing

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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Contributed by: Edit

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