Ingredients

  • ¼ pound blanched almonds
  • 3 rolls
  • ½ cup milk
  • 3 whole eggs
  • 6 tablespoons butter, softened
  • 1 teaspoon salt
  • Tiny bit of grated fresh or ground gingerroot
  • 3 chickens, pounds each Chicken fat

Method

  1. Preheat oven to 375°F. Cut almonds into lengthwise slices. Soak the rolls in the milk; squeeze them and force through a sieve.
  2. Mix soaked crumbs with eggs, softened butter, salt, gingerroot and almonds.
  3. Stuff the chicken cavities with this mixture, and secure openings with string or sewing. Pat the chickens dry and brush skins with chicken fat. Grease bottom of roasting pan with fat.
  4. Bake the chickens in the preheated oven for about 1 hour.
  5. After about 10 minutes in the oven, sprinkle with a few tablespoons water. Repeat this once or twice. During the last 10 minutes, baste the birds with their own juices several times.
  6. Serve with roast potatoes and Lettuce Leaves in Vinegar Dressing.

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