Name: Chicken Roast
Ingredients: 3 Whole chickens; 6 1/2 qt Bread crumbs; 1/2 lb Margarine; 3 c Celery; 1 c Onion; chopped; 6 Eggs; beaten; 1/2 lb Margarine; melted; 2 ts Parsley flakes; 6 ts Salt; 1 ts Celery salt; 1 ts Garlic or onion salt; 1 ts Paprika; 1 ts Pepper; 3 ts Poultry seasoning

Once upon a time tolerance was the power that kept lovers of competing faiths from killing each other. It was the principle that put freedom above forced conversion. It was rooted in the truth that coerced conviction is no conviction. But now the new twisted tolerance denies that there are any competing faiths; they only complement each other. It denounces not only the effort to force conversions, but the very idea that any conversion may be necessary. It holds the conviction that no religious conviction should claim superiority over another.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Mennonite	Chicken, Amish	1	Servings

INGREDIENTS

3		Whole chickens
6 1/2	qt	Bread crumbs
1/2	lb	Margarine
3	c	Celery
1	c	Onion; chopped
6		Eggs; beaten
1/2	lb	Margarine; melted
2	ts	Parsley flakes
6	ts	Salt
1	ts	Celery salt
1	ts	Garlic or onion salt
1	ts	Paprika
1	ts	Pepper
3	ts	Poultry seasoning

INSTRUCTIONS

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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