Stuffed Chicken with Roast Potatoes
- 1 chicken, about 4 pounds
- 1 onion chopped
- 4 tablespoons butter
- 6 strips bacon, chopped
- 1 chicken liver, chopped fine
- Bread crumbs, about 4 cups
- Chopped parsley, thyme, bay leaf
- salt and pepper
- 1 whole egg
- 6 medium potatoes, pared
Clean and prepare chicken for stuffing. Cook onions a rich golden brown with the butter, add bacon and continue cooking until lightly crisped. Stir in chicken liver, remove from heat and add bread crumbs, and seasonings to taste. Cool, then stuff chicken.
Place in uncovered roaster, roast in oven at 350°F., about 1 3/4 hours. After an hour's cooking, add the potatoes and continue cooking. Arrange chicken and potatoes on serving platter. Make thin gravy using a small glass of sherry wine.
Place in uncovered roaster, roast in oven at 350°F., about 1 3/4 hours. After an hour's cooking, add the potatoes and continue cooking. Arrange chicken and potatoes on serving platter. Make thin gravy using a small glass of sherry wine.
Submitted by May 28, 2009
19 min 120 min 139 min
19 min 120 min 139 min