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Stuffed Roast Chicken
Preparation info
6
servings- Difficulty
Medium
Appears in
Published 1966
Ingredients
1 3 to 4 pounds - Salt and freshly ground black pepper
- Stuffing
Method
Preheat oven to hot ( .425°F .)Singe the bird if necessary. Wash under running water and dry thoroughly with paper towels.
Sprinkle the inside of the bird with salt and pepper and fill the cavity three-fourths full with the s
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