Pennsylvania Dutch Roast Chicken
|Roasted chicken||4 Pound (1 Bird)|
|Butter/Margarine||2 Tablespoon, softened|
|Dairy sour cream||1 Cup (16 tbs)|
Rub inside of chicken with a mixture of salt and pepper, then rub generously with butter.
Fill with stuffing; sew, or skewer and lace with cord.
Put chicken into a roasting pan; cover.
Roast at 400Â°F 1 1/2 to 2 hours, or until chicken is tender; about every 15 minutes during roasting spoon some of the sour cream over the chicken.
Remove cover for the last 30 minutes of roasting if a darker brown is desired.
For a thicker gravy, 1 tablespoon flour may be stirred into the liquid in pan after removing the chicken.
Set pan over heat and bring mixture to boiling, stirring constantly; boil 1 minute.