Alsatian Roast Chicken
|Roasting chicken with liver||5 Pound (1 Chicken)|
|Vegetable oil||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Parsley||2 Tablespoon, finely chopped|
|Chives||2 Tablespoon, finely chopped|
|Butter||2 Tablespoon, melted|
Preheat oven to 300 °.
Wash chicken and pat dry with absorbent paper.
Rub cavity with salt and set aside.
Saute liver in oil in small skillet until browned; drain and mince.
Soak bread slices in milk, then squeeze and separate with fork.
Combine liver, butter, parsley, chives, 2 of the egg yolks, bread, salt, pepper and thyme in a mixing bowl; mix thoroughly.
Stuff cavity lightly with mixture; skewer the openings closed, and truss and tie the legs.
Place fowl on a rack in an uncovered shallow roasting pan.
Bake 2 1/2 - 3 hours (30-35 minutes per pound) or until tender and golden brown.
While fowl is roasting, combine remaining egg yolks with melted butter.
Add salt and pepper to taste.
When fowl is almost done, remove from oven and brush with this mixture.
Remove skewers and string; serve chicken on heated platter.