Title: Roast Chicken
Categories: Penn Chicken
Yield: 1 Servings
| 1 | | Chicken ** |
| | | Salt & pepper |
| 1 | c | Sour cream |
| 1 | | *bread stuffing recipe |
| | | Butter |
** 4 to 5 lb roasting chicken Thoroughly clean and wash the chicken. Rub
inside and out with salt and pepper mixed together. Then rub the inside of
the chicken generously with butter. Fill with Bread Stuffing. Place in
roasting pan in a hot oven (400-F) and roast about 2 hours, basting about
every 15 minutes with spoonfuls of the sour cream. If a thicker gravy is
desired, 1 Tbsp flour can be added to the liquid in pan after chicken is
roasted. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.