Double Treat Roast Chicken
|Water||3 Cup (48 tbs)|
|Celery leaves||1⁄4 Cup (4 tbs) (Handful Of)|
|Butter/Margarine||4 Tablespoon, melted|
|Fruited giblet dressing||1⁄2 Cup (8 tbs)|
|Jardiniere dressing||1⁄2 Cup (8 tbs)|
|Aromatic bitters||2 Teaspoon|
|Chicken gravy||1⁄2 Cup (8 tbs)|
Remove chicken giblets from chickens and return chicken and livers to refrigerator.
Combine giblets, water, celery leaves, onion slices, salt and pepper in medium size saucepan.
Heat to boiling; reduce heat and simmer 50 minutes.
Add chicken livers and cook 10 minutes longer, or until giblets are tender.
Trim and finely chop giblets.
Strain and reserve broth.
Stuff one chicken with Fruited Giblet Dressing and one chicken with Jardiniere Dressing.
Place in shallow roasting pan.
Brush with part of butter or margarine.
Roast in moderate oven (375Â°), basting several times with pan drippings, i hour.
Stir bitters into remaining melted butter.
Brush over chickens.
Roast 15 minutes longer, or until chickens are golden.
Place on heated serving platter and keep warm while making Chicken Gravy.
Garnish platter with bundles of cooked carrots and green beans and parsley, if you wish.