Stuffing for Deboned Chicken

Debone one fryer; removing the back, chest and neck bones, and scraping the flesh from the bones. Starting from the neck, remove the wish bone, cut into the cartilage of the upper wing joint, scrape the flesh from the breast and rib bones and at all times be careful not to cut through the skin. Disjoint the thighs by applying pressure on the hip joint with the thumb and pulling the thighs away from the body of the chicken. Continue cutting the flesh away from the remaining part of the chicken. The bones from the legs may be deboned. Salt the chicken, inside and outside. Prepare stuffing:

• 1 can chopped or minced clams, drained
• 1 c. minced round onion
• 2 – 2 1/2 c. bread cubes (4 – 5 slices of bread)
• 1 egg

• 1 c. minced celery
• 1 block butter or margarine
• salt and pepper to flavor

Brown celery and onion in butter. Add the rest of the ingredients. Stuff the chicken. Bake at 400 degrees F. for 3/4 hour covered with tin foil and 1/4 hour uncovered. When using thermometer, 180-185 degrees F. is done.