Chicken roast

Yield: 1 Servings

Measure Ingredient
3 \N Whole chickens
6½ quart Bread crumbs
½ pounds Margarine
3 cups Celery
1 cup Onion; chopped
6 \N Eggs; beaten
½ pounds Margarine; melted
2 teaspoons Parsley flakes
6 teaspoons Salt
1 teaspoon Celery salt
1 teaspoon Garlic or onion salt
1 teaspoon Paprika
1 teaspoon Pepper
3 teaspoons Poultry seasoning

1. Cook chickens till tender. Debone chicken and reserve broth.

2. Brown bread crumbs in ½ lb margarine, stirring constantly.

3. Combine bread crumbs and all other ingredients except chicken.

4. Mix well and add chicken broth till mixture is very moist.

5. Put chicken meat in bottom of a large roast pan. Cover with bread mixture. Roast in a slow oven till golden brown (250 degrees for 1½ to 2 hours).

Notes: Posted to RecipeLu by: vergie1@... (Vergie A Ewing) Recipe by: Amish and Mennonite Kitchens Posted to recipelu-digest Volume 01 Number 666 by RecipeLu <recipelu@...> on Feb 01, 1998

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