Supreme of chicken washington-milwaukee road-style

4 Servings

Ingredients

Quantity Ingredient
½ cup Green Pepper; chopped
2 tablespoons Butter
17 ounces Canned Whole Kernel Corn; drained
2 tablespoons Canned Pimiento; chopped
4 pounds Roasting Chicken
1 cup Onion; sliced
1 cup Carrots; sliced
2 tablespoons Butter; melted
Canned Artichoke Hearts; drained
Butter
Hot Cooked Asparagus Tips
Canned Pimiento Strips
Watercress

Directions

Cook green pepper in 2 tablespoons butter til tender. Stir in corn, the 2 tablespoons pimiento, ¼ teaspoon salt, and dash of pepper. Heat 5 min.

Stuff cavity of chicken with corn mixture; skewer closed and lace shut.

Place onion and carrots in roasting pan. Place chicken on top of vegetables. Brush 2 tablespoons melted butter over chicken. Roast at 375 till chicken tests done, 1½ to 2 hours, basting frequently with pan drippings. If desired, prepare gravy, using pan drippings. Dice cooked vegetables from roasting pan and stir into gravy. Serve chicken on platter garnished with artichoke hearts warmed in butter. Atop artichoke hearts place a small bouquet of asparagus tips and pimiento stirps. Trim with watercress.

Posted to recipelu-digest Volume 01 Number 338 by James and Susan Kirkland <kirkland@...> on Dec 03, 1997

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