This is an easy roast chicken, not to be saved for special times, and a great way to use the healthful organ meats that usually are discarded.
Time to prepare: 20 minutes
| 1 chicken, 3 to 3 1/2 lbs.
2 slices bacon, chopped
1 to 2 Tbs. butter or margarine
1/2 cup chopped onion
Chicken giblets (heart, gizzard and liver)
4 slices Italian or French brad, cubed
1/4 cup milk
1/2 cup chopped parsley
1/4 tsp. black pepper
1/4 cup grated Parmesan cheese
1/2 tsp. dried rosemary, crushed.
| Wipe chicken with damp paper toweling. Set aside.
Fry bacon until crisp. Drain. Add butter to pan and cook onion until soft.
Chop gibletrs into fine pieces. Add to onions. Cook about 10 minutes.
Moisten bread with milk. Add parsley, black pepper, cheese, egg and rosemary. Mix well. Combine onion-bacon mixture with brad.
Loosely stuff chicken. The breast skin can be loosened and extra stuffing placed between skin and flesh. Rub with extra rosemary.
Roast at 400 degrees for 10 minutes, breast down on a rack. Reduce heat to 350 degrees. Roast for 1 hour longer or until clear juices run when thigh flesh is priced.
|Good served with boiled new potatoes, browned in oil, and sliced tomatoes topped with buttered bread crumbs.
Roasting chicken and turkey, breast down, provides a natural basting process. The white meat is always tender and succulent. You can invert at the end and brown the breast, if desired.