Roast Chicken With Almond Dressing
|Washington fryer||2 (Whole)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Slivered almonds||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Chopped fresh parsley/Watercress||1⁄4 Cup (4 tbs)|
|Prepared seasoned dressing mix/Mix 3 cup dry bread cubes, 0.25 teaspoon pepper and 0.25 teaspoon each salt, sage and thyme||3 Cup (48 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
Melt butter in skillet and saute almonds, celery, onion and mushrooms until onion is soft, about 5 minutes.
Add skillet mixture to dressing bread, along with parsley and broth. (Chopped giblets may be added to dressing or reserved for gravy.) Mix well to moisten.
Stuff, truss and roast chicken following Basic method,