| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
16 |
4-oz. serv |
INGREDIENTS
| 2 |
|
Chickens, 5 lbs./2.4kg. |
|
|
each -or- |
| 1 |
|
Capon, 9 lb./4.5kg. |
| 3 |
c |
Soft bread crumbs |
| 3 |
|
Apples cored and chopped |
| 2 |
|
Onions, chopped |
| 3 |
|
Stalks celery, including |
|
|
leaves chopped, or- |
| 2 |
t |
Dried |
| 1 |
|
Lemon, grated rind of |
|
|
Salt and pepper |
INSTRUCTIONS
Source: Lighthearted Everyday Cooking, by: Anne Lindsay Wipe cavity of
chicken; pat dry inside and out with paper towel. In large bowl mix
the bread crumbs, apples, onions, celery, thyme and lemon juice until
well blended. Add salt and pepper to taste Fill the cavity of the
chicken; truss the chicken with string and place on rack, breast side
up in a roasting pan. Roast in a 325F (160C) oven for about 35 minutes
per lb.(500 g) or until juices run clear when chicken is pierced with
a fork. Posted to JEWISH-FOOD digest V97 #073 by alotzkar@direct.ca
(Al) on Mar 5, 1997
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