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Roast Chicken
Preparation info
- Makes about
4
servings - Difficulty
Easy
Appears in
Published 1972
Ingredients
1 4 lb - Bread Stuffing
Method
- Wash chicken inside with cold water, dry thoroughly with cloth or paper towels. Stuff with Bread Stuffing. Close opening with skewer. Fold neck skin over back; fasten with skewer. Fold wings across back and tie tips together with cord. Tie drumsticks to tail.
- Place breast side up in shallow roasting pan. Brush with melted butter or regular margarine. Do not cover