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Baked and Stuffed Half Spring Chicken


2 two-pound fryers whole
5 slices bread
2 tablespoons chopped onions
2 tablespoons chopped parsley
1/4 cup chopped celery
1 beaten egg
1/4 teaspoon salt
1/4 teaspoon thyme
Pinch of pepper

Handle small fowl in the same manner as preparing a large hen for baking. Stuff with filling and bake until tender. Cut fowl and serve in halves.

Dressing Mixture
Allow bread to dry throughly. break into small cubes, soak in milk and squeeze dry. Sauté onions, parsley, celery and butter until throughly browned. Add the bread and stir until blended. Stir egg into mixture. Fill the fowl loosely and roast per above.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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