| Stuffed Roast Chicken
1 3/4 pound chicken
1 cup of breadcrumbs
2 onions
2 stalks celery
8 slices of bacon
1 teaspoon of sage
2 tablespoons of parsley
1/2 cup of chicken stock
salt and pepper to taste |
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Instructions: Chop the onion and celery and fry gently with 4 bacon slices until soft. Cho the cooked bacon and mix well with the breadcrumbs, parsley, onions, celery, sage, stock, salt and pepper. Stuff the mixture into the chicken's cavity and place the remaining bacon over the breast. Cook in an oven preheated to 425ºF. for 10 minutes. Lower the heat to 350ºF. and cook for an hour until he leg pulls away from the carcass with ease. Use rice instead of breadcrumbs or eliminate the sage and add chopped oysters. Try chopped nuts for a crunchy difference. Or for a special treat, stuff with cooked mashed sweet potatoes mixed with an equal amount of cooked sausage. |
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