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ROAST CHICKEN

Category:    Penn-dutch, Chicken
Yield: 6 servings
 
      1    Chicken **                               Butter
      1    *Bread Stuffing recipe              1 c  Sour cream
           Salt & pepper                  
 
  ** 4 to 5 lb roasting chicken
  
  Thoroughly clean and wash the chicken. Rub inside and out with salt and
  pepper mixed together. Then rub the inside of the chicken generously with
  butter. Fill with Bread Stuffing. Place in roasting pan in a hot oven
  (400-F) and roast about 2 hours, basting about every 15 minutes with
  spoonfuls of the sour cream. If a thicker gravy is desired, 1 Tbsp flour
  can be added to the liquid in pan after chicken is roasted.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 

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