Deluxe roast chicken with bread sauce ^

4 servings

Ingredients

Quantity Ingredient
¾ cup Butter
1 large Onion, chopped
2 cups Fresh bread crumbs
2 tablespoons Chopped cooked ham
1 tablespoon Chopped parsley
1 teaspoon Thyme
⅛ teaspoon Grated lemon rind
1 Egg, beaten
Salt and pepper to taste
6 pounds Roasting chicken
4 teaspoons Vegetable oil
2 cups Chicken stock made from giblets.
4 slices Bacon, halved, rolled up and skewered
8 Italian sausages
BREAD SAUCE:
2 Cloves
1 Onion
1 cup Milk
½ Bay leaf
1 Sprig parsley
⅛ teaspoon Nutmeg
6 Peppercorns
1 cup Fresh breadcrumbs
1 tablespoon Butter
2 tablespoons Light cream
Salt to taste

Directions

Preheat oven to 400. Melt ¼ cup butter in saucepan. Add half the chopped onion and saute 3-4 minutes, until softened. Combine with bread crumbs, chopped ham, herbs and grated lemon rind. Add enough beaten egg to make a fairly moist mixture. Season with salt and pepper. Spoon stuffing into cavity of chicken. Put remaining onion and some salt and pepper into neck along with some butter. Fold skin flap under wings and skewer and sew to hold in place. Rub remaining butter over chicken and sprinkle with salt and pepper Heat oil in roasting pan. When hot, add chicken, baste thoroughly, then cover with foil. Roast, basting every 15 minutes and turning chicken from side to side. Allow 20 minutes per pound. During last 15 minutes of cooking time, remove foil to allow chicken to brown. Transfer to serving dish and keep warm while preparing gravy. Pour off fat from roasting pan. Pour in remaining chicken stock and bring to a boil.

For more flavor, reduce liquid by boiling. Bread Sauce: Stick cloves into onion. Place onion, milk, herbs and peppercorns in saucepan.

cook gently 20-30 minutes without boiling. Place breadcrumbs in saucepan. Sltrain milk over breadcrumbs; heat, stirring constantly, until creamy. Stir in butter, cream and salt; serve hot. Preheat broiler. Broil bacon and sausages until crisp. Selrve chicken surrounded by bacon rolls and sausages. Serve chicken gravy and bread sauce separately.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-07-95

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