1. Cook chickens till tender. Debone chicken and reserve broth.
2. Brown bread crumbs in 1/2 lb 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 1/2 to 2
hours).
Notes: Posted to RecipeLu by: vergie1@juno.com (Vergie A Ewing)
Recipe by: Amish and Mennonite Kitchens
Posted to recipelu-digest Volume 01 Number 666 by RecipeLu
<recipelu@geocities.com> on Feb 01, 1998
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