Deboned Chicken

Debone chicken or other fowls about 2-3 hours prior to cooking. Salt lightly both inside and out and keep in refrigerator.

STUFFING – for 4 pound ready-to-cook chicken

• 2 cups bread cubes
• 2 medium round onions, minced
• 3-4 stalks celery, minced
• 1 can (7 oz.) minced or chopped clams
• 1 can (about 6 oz.) water chestnut, minced
• 2 eggs
• ¼ pound butter
• Salt and pepper

Method:

1. Melt one-half of the butter in a pan and saute onions, celery, and chestnuts. Add entire contents of can of clams. Salt and pepper to taste.

2. Place bread cubes in large cake pan and add eggs (beaten) and mix. Pour sauted mixture to bread cubes. Mix and allow to cool.

3. Sew head-end of chicken and stuff from the abdominal end. Stuff wings and legs in the process. Truss. Coat the stuffed chicken with remaining butter and place in a broiling pan.

4. Bake covered with foil for one hour @ 400 degrees F. Remove foil and brown for about 15 minutes.

5. Use your own recipe for the gravy
For moist stuffing add chicken broth. Use rest of broth for gravy.

Serving:

Cut the finished product down the center from head-end to abdominal end. Cut each half on a diagonal; make each serving piece about one-half inch in thickness.