Total Calories: 1,814
Drain and chop oysters and save their liquor. Sauté oysters and vegetables with seasonings in 4 tablespoons butter for 10 minutes. Add 1 cup bread crumbs and 1/2 cup oyster liquor. Meanwhile, place chickens in shallow baking pan, skin side up, and dot with butter. Add 1/2 cup of water to pan. Bake in a moderate oven (375°F) for 30 minutes or until brown. Remove chicken from oven. Turn chicken skin-side down and fill each cavity with oyster stuffing. Sprinkle stuffing with bread crumbs and melted butter. Bake 20 minutes or until crumbs are golden brown. Serve with cranberry or lingonberry preserves.
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