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Roast Chicken

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 8 to 10 servings

Prep Time: 20 min
Baking Time: 3 hrs


  •    1  roasting chicken

  •    4  Tablespoons butter, melted

  •    4  cups prepared stuffing

  • 1/2  teaspoon salt

  •    1  chicken giblet

  •    2  slices onion, minced

  •    1  cup water

  •    1  Tablespoon all-purpose flour


Preheat oven 350� F.

  1. Clean the chicken, then �plump� it by quickly 3 times in boiling water and 3 times into ice water.  Rub the empty cavity with butter. 

  2. Dry, add stuffing, and truss. 

  3. Rub the whole chicken with butter, sprinkle salt and dust lightly with flour. Place on rack in roasting pan, breast side down, and roast for about 30 minutes.

  4. Turn chicken breast side up and roast 2-hours and 30 minutes longer. Add tent of aluminum foil if chicken browns to fast. 

  5. To test for doneness, push fork into thick part of drumstick. If it turns easily, the chicken is done. 

  6. Baste frequently with baking.  If there is not enough drippings, add water.

  7. To make the giblets, cook in a saucepan with onion cover with water. 

  8. Remove giblets and finely chop. 

  9. Reserve the giblet broth for gravy.

  10. Remove chicken from roasting pan. 

  11. Smooth the flour and enough giblet broth to make a paste. 

  12. Brown the flour paste in roasting pan. 

  13. Thin with broth, add the giblets, salt and pepper. 

  14. Pour gravy over chicken and serve.

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