for Dinner
4 servings
Time to prepare: 20 minutes
Difficulty: Average

Ingredients
1 chicken, 3 to 3 1/2 lbs.
2 slices bacon, chopped
1 to 2 Tbs. butter or margarine
1/2 cup chopped onion
Chicken giblets (heart, gizzard and liver)
4 slices Italian or French brad, cubed
1/4 cup milk
1/2 cup chopped parsley
1/4 tsp. black pepper
1/4 cup grated Parmesan cheese
1 egg
1/2 tsp. dried rosemary, crushed.

Directions

Wipe chicken with damp paper toweling. Set aside.

Fry bacon until crisp. Drain. Add butter to pan and cook onion until soft.

Chop gibletrs into fine pieces. Add to onions. Cook about 10 minutes.

Moisten bread with milk. Add parsley, black pepper, cheese, egg and rosemary. Mix well. Combine onion-bacon mixture with brad.

Loosely stuff chicken. The breast skin can be loosened and extra stuffing placed between skin and flesh. Rub with extra rosemary.

Roast at 400 degrees for 10 minutes, breast down on a rack. Reduce heat to 350 degrees. Roast for 1 hour longer or until clear juices run when thigh flesh is priced.

> Chicken ala King
> Chicken in black bean sauce
> Chicken Relleno (Stuffed Chicken)
> Chicken Tinola
> Curry Manok Iban Talum (Chicken Curry with Eggplant)
> Ginataan Manok with Duyaw and Chillies
> Kari Imperial (Chicken Curry with Water Chestnuts)
> Roast Chicken with Lemon Grass
Total recipes in this category = 8