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Country Roast Chicken

Chicken.delights's picture
  Broiler fryers 2
  Water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Cornbread stuffing mix 10 Ounce (1 Package)
  Onion 1 Medium, chopped
  Sliced celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Bacon drippings/1/4 cup butter / margarine 1⁄4 Cup (4 tbs), melted

Remove giblets and necks from chicken packages and place (except livers) with water and salt in a small saucepan; cover.
Simmer 45 minutes.
Add livers; cover; simmer 15 minutes longer; cool.
Remove giblets and necks from broth; reserve broth.
Chop giblets and the meat from necks; place in a large bowl; stir in stuffing mix.
Simmer reserved broth until reduced to 1/2 cup; reserve.
Saute onion and celery in the 1/2 cup butter or margarine for 5 minutes in a medium size skillet.
Add with reserved broth to stuffing mixture in bowl; toss until evenly moistened.
Stuff neck and body cavities lightly with stuffing.
Skewer neck skin to back; close body cavity and tie legs to tail.
Place chickens on rack in roasting pan.
Brush with part of bacon drippings or butter or margarine.
Roast in moderate oven (375°) basting every 30 minutes with bacon drippings or butter or margarine, 1 1/2 hours, or until tender.
To serve: Place on heated serving platter.
Cut chickens into quarters with poultry shears.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Country Roast Chicken Recipe