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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This came off of a My Great Recipe Card I got 20 years ago. I still love it. Ingredients:
1 (4 -5 lb) roasting chickens |
3 white dinner rolls or 5 slices white bread |
1/4 cup milk |
1/2 cup butter or 1/2 cup margarine, room temperature |
1 egg |
2 egg yolks |
1 tablespoon dried parsley |
1 teaspoon dried thyme leaves |
1 pinch nutmeg |
salt and pepper |
2 tablespoons butter or 2 tablespoons margarine |
1 cup chicken broth |
Directions:
1. Wash chicken inside and out and pat dry.
2. Cut rolls or bread into small pieces and pour milk over them. Set aside for 5 minutes.
3. Cream the 1/2 cup butter. Add the egg, egg yolks, parsley, thyme and nutmeg, mix well. Combine butter mixture with bread mixture, mixing well.
4. Season chicken inside and out with salt and pepper. Stuff chicken with bread mixture. Loosen skin of the breast with fingers and insert 1 Tbs. of butter on each breast, under the skin. Truss chicken.
5. Place chicken in roasting pay. Pour in chicken broth.
6. Bake at 350°F for 1 hour and 20 minutes, or until cooked through, basting occasionally with broth. Add more water or broth as necessary.
7. Remove from oven and let rest for 10 minutes before carving. Remove stuffing, carve and serve.
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