"If the Amish
make it, you'll find it at Amish Pleasures."
Roast Chicken with Moist Herb Stuffing
| Clean the
chicken and rub the inside with salt. Stuff the chicken and close the
opening with skewer and cord, truss, and rub the skin well with salt and
pepper. Place in a roaster pan, cover, and cook in a preheated 375° F. oven for 3½ hours. Uncover for the last 15 minutes
to brown the skin. Remove the chicken to a hot platter and keep warm.
Skim the fat from the pan juices, add 3 cups of water, and simmer
to dissolve the browning. Thicken the gravy with cornstarch and water
paste, and serve with the chicken and the stuffing.
pound roasting chicken
salt and freshly ground pepper
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The recipe above appears in:
|Up-Home, Down-Home represents the cultural
development of recipes from the most intimate, formal setting to the
easy-going, spur-of -the-moment family dinner. Quick, easy to prepare
dishes include many favorites from the Chefs at the Groff's Farm
Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover
Betty Groff's Up-Home, Down-Home
info. and/or Buy
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