Country Roast Chicken
|Broiler fryer chicken||6 Ounce (2 In Number, 3 Pounds Each)|
|Water||1 Cup (16 tbs)|
|Corn bread stuffing mix||8 Ounce (1 Package)|
|Onion||1 Medium, chopped to make 1/2 cup|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Bacon drippings/1/4 cup (1/2 stick) butter / margarine, melted||1⁄4 Cup (4 tbs)|
1.Preheat the oven to 350 degrees.
2.In a small saucepan, put giblets and necks after taking them out from chicken package.
3.Put water and salt in it and cook on low flame for 45 minutes.
4.Once done, add livers and cook for 15 more minutes.
5.Take the necks and giblets out and keep the broth aside.
6.Cut the giblets and pull the meat from the necks and cut.
7.Put the meat in a bowl and add stuffing mix to it.
8.Cook the broth until it diminishes to 1/2 cup.
9.In a medium sized skillet, heat 1/2 cup butter or margarine and cook onions for 5 minutes until soft.
10.Put the onions in the bowl containing stuffing mixture.
11.Put reserved broth and mix well.
12.Fill the neck and body cavities with the stuffing.
13.Tie the neck skin with the back and legs with tail.
14.Take a roasting pan, put the chicken on it and apply the bacon drippings or butter to it.
15.Roast for 30 minutes; baste in between.
16.Serve the chicken after cutting it in piece.