Recipe - Chicken Roast

3 Whole chickens
6 One half qt Bread crumbs
One half pound Margarine
3 cup Celery
1 cup Onion; chopped
6 Eggs; beaten
One half pound Margarine; melted
2 teaspoon Parsley flakes
6 teaspoon Salt
1 teaspoon Celery salt
1 teaspoon Garlic or onion salt
1 teaspoon Paprika
1 teaspoon Pepper
3 teaspoon Poultry seasoning

1. Cook chickens till tender. Debone chicken and reserve broth.

2. Brown bread crumbs in One half pound margarine, stirring constantly.

3. Combine bread crumbs and all other ingredients except chicken.

4. Mix well and add chicken broth till mixture is very moist.

5. Put chicken meat in bottom of a large roast pan. Cover with bread
mixture. Roast in a slow oven till golden brown (250 degrees for 1 One half to 2
hours).

Notes: Posted to RecipeLu by: vergie1@juno.com (Vergie A Ewing)

Recipe by: Amish and Mennonite Kitchens

Posted to recipeludigest Volume 01 Number 666 by RecipeLu
recipelu@geocities.com on Feb 01, 1998