"If the Amish
make it, you'll find it at Amish Pleasures."
Roast Chicken with Bread Stuffing
| Wash and
rinse the chicken and sprinkle the inside with the salt and
Mix all stuffing ingredients together. Stuff the chicken and
truss. Salt the outside lightly. Add freshly ground pepper, if desired.
Put in a small roasting pan. Add 1/2 cup water. Tent with foil and roast
in a preheated oven at 375° F. for 3½ hours. Uncover for the last 15
minutes to brown the skin. Place the chicken on a heated platter,
removing the stuffing by spoonfuls and placing around bird.
To make gravy, skim the fat from the roasting pan and add 2 cups
water. Simmer until the brownings have dissolved. Thicken with 2
tablespoons of cornstarch, which have been dissolved in a 1/2 cup cold
water. Season to taste.
1/2 t. salt
freshly ground pepper (optional)
4 cups bread cubes
2 eggs, lightly beaten
1/3 cup milk
dash salt and pepper
1/2 c. chopped celery
2 cups water
2 T. cornstarch
1/2 c. cold water
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
$17.95. Add To Cart
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