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Stuffed Chicken poultry Mushroom-Bread Stuffing; see recipe 3 pounds chicken 1 tablespoon salt 1/4 cup butter; melted Hungarian paprika; to taste Prepare stuffing and let cool. Preheat oven to 350 degrees. Rinse and pat chicken dry with paper towels; sprinkle inside and out with salt. Beginning at the neck end, carefully lift skin covering the breast with your fingertips, leaving skin attached at edges. Continue separating skin from flesh on breast and over thighs and legs. With your fingers spread stuffing evenly between skin and flesh, molding stuffing so that chicken holds its original shape. Make sure that skin is pulled well over stuffing so that stuffing will not fall out during baking. Pack remaining stuffing into cavity. Place chicken in a baking pan. Pour butter over chicken, then sprinkle lightly with paprika. Cover and bake until tender (about 1 1/2 hours), removing cover after first 15 minutes of cooking so chicken browns. NOTES : Yield: 4 servings. Contributor: © 1995 Cole Group, Inc. Yield: 4 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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