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4
Easy
Published 1965
Loosen the skin at the neck end of a cleaned and trussed roasting chicken as much as possible, from the breast; insert stuffing over the flesh of the breast and fill the loose skin of the neck with as much as it will hold. Fold the skin over and fasten with 1 or 2 stitches. Stuff body cavity as well.
Tie 1 or 2 slices of fat bacon over the breast, making 1 or 2 slits in the bacon to pre