Serves: 6
Total Calories: 1,058

1 broiler-fryer chicken whole
1/3 cup butter real, melted
2 teaspoons lemon juice fresh
Salt and freshly ground pepper to taste
1/4 cup chicken bouillon
Bread Dressing for Chicken:
17 slices bread dried and broken into cubes
1/2 cup butter real
3 tablespoons parsley chopped fresh
1/2 cup onion coarsely chopped
1/2 cup celery coarsely chopped
1 1/2 teaspoons sage dried leaf, crushed
1 teaspoon thyme dried, crushed
1/4 teaspoon salt
Freshly ground pepper to taste
3/4 teaspoon chicken bouillon
3/4 cup water for the chicken bouillon
3 eggs

Heat oven to 350°. Stuff chicken with the following dressing and place in shallow roasting pan. Mix butter and lemon juice. Pour over chicken sprinkle with salt and pepper to taste. Place in oven and bake 20 minutes per pound. After first 15 minutes, pour bouillon over chicken baste frequently with pan juices during remainder of cooking time. Remove chicken to heated platter and keep warm.

Bread Dressing for Chicken:

Place bread cubes in bowl. Heat butter in skillet and sauté parsley, onions, celery, and herbs sprinkle with salt and pepper. Cook for 5 minutes, stirring. Add to bread cubes and toss. Blend bouillon and eggs together. Stir into bread cubes and blend. Loosely stuff neck and body cavities of chicken with a portion of dressing. Put remainder in greased baking dish. Cover and bake along with chicken.

Nutritional Facts:

Serves: 6
Total Calories: 1,058
Calories from Fat: 271

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