Chicken With Noodle Stuffing
|Roasting chicken||4 Pound|
|Garlic||1⁄2 Clove (2.5 gm)|
|Minced onion||1 Tablespoon|
|Chopped pimiento||1 1⁄2 Teaspoon|
|Chicken stock||1 1⁄4 Cup (20 tbs) (Make With Neck And Giblets)|
|Sliced mushrooms||1⁄2 Pound|
|Chopped cooked noodles||3 Cup (48 tbs)|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
Sprinkle cavities of chicken with 1 teaspoon salt; rub chicken with 1 tablespoon oil and sprinkle with paprika.
Cook garlic in 2 tablespoons oil in skillet for 3 minutes.
Remove and discard; add onion and mushrooms.
Cook for 5 minutes; combine with noodles, pimiento, and seasonings, including remaining salt; stuff chicken with mixture.
Secure openings place on rack in shallow roasting pan.
Roast at 375Â°, allowing 30 minutes per pound; remove from pan.
Keep warm, blend flour into drippings, add stock gradually cook, stirring, until thickened; add cream and lemon juice.
Reheat, serve over with chicken