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Chicken Roast

Pennsylvania Dutch Cooking from AlansKitchen.comThe Traditional Amish Wedding dish.

Prep Time: 20 min
Baking Time: 2 hrs


  •    5  quarts water
  •    3  whole chickens
  • 6-1/2  quarts bread crumbs
  • 1/2  pound margarine
  •    3  cups chopped celery
  •    1  cup chopped onion
  •    6  eggs beaten
  • 1/2  pound margarine, melted
  •    2  teaspoons parsley flakes
  •    6  teaspoon salt
  •    1  teaspoon celery salt
  •    1  teaspoon garlic or onion salt
  •    1  teaspoon paprika
  •    1  teaspoon pepper
  •    3  teaspoon poultry seasoning


  1. In a large pot, add water and chicken. Cook until chickens are tender.
  2. Debone chicken and reserve broth.

Preheat oven to 250 F.

  1. In a pan, add 1/2 pound margarine and bread crumbs. Brown crumbs, stirring constantly.
  2. In a bowl, combine bread crumbs, celery, onion, eggs, margarine, parsley flakes, salt, Celery salt, Garlic salt, paprika, pepper, and poultry seasoning. Mix well and add chicken broth until mixture is very moist.
  3. In the bottom of a large roast pan, put chicken meat. Cover with bread mixture.
  4. Roast for 1-1/2 to 2 hours or until golden brown.

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