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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: Fill wishbone area of chicken with stuffing. Fasten neck skin to
back with skewer. Fold wings across back with tips touching. Fill
body cavity lightly. (Do not overstuff) The stuffing will expand
while cooking. Place chicken, breast side up, in shallow roasting
pan. Cut onions in half and arrange around the chicken. Brush
chicken and onions with margarine. Roast uncovered in 375 F oven,
brushing chicken and onions several times with remaining margarine
until chicken and onions are done, about 1 1/2 hours. OAT STUFFING
Cook and stir onion in margarine in 10 inch skillet over medium heat
unitl light brown. Stir in remaining ingredients. Cook and stir until
oats are golden brown and crip, about 3 to 4 minutes.
| Ingredients:
3 Pound(s) Broiler, frying chicken
6 Medium onions
1/4 Cup(s) Margarine or butter, melted
1 Large onion finely chopped
1/4 Cup(s) Margarine
1 Cup(s) Regular rolled oat
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Ground coriander
1/2 Teaspoon(s) Pepper
1/8 Teaspoon(s) Grated nutmeg |
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