Title: Beginner Baked Chicken #1
Categories: Chicken Diabetic Main
Yield: 8 Servings

1		Whole Chicken, 3 lbs or less
1	sm	Bag pepperidge farm stuffing
		Salt and Pepper to taste
3	tb	Water

Ok, having seen not just a few queries from folks who want to cook but dont have the starting know-how, here is a really easy thing to make.

Nothing is more simple than baking a chicken. Its just the fancy additives others do that make it sound hard. This one is a basic stuffed chicken, affordable for the average college student as well as the new homeowner. The servings say '8' but that is based on just a small portion each. It will definately feed 2, but 3 hungry kids will devour this poste-haste!

Start by having a defrosted chicken on hand. Defost it in the refridgerator 1 day before use or buy it unfrozen. Remove gizzard package from the tummy area and save that for a soup pot. Now mix up the pepperidge farm stuffing according to directions. Dont eat any as it cooks! Wash your hands and stuff the bird, then wash your hands and the pot you made the stuffing in (Mommie knows best this time. Chickens are crawling with buggies that die when you cook it but arent safe raw).

Now put that stuffed bird in a pan that is at least 1 inch deep but more is better. A old pie pan or a slightly 'used' cake pan will do. If you put foil under it, it is a really fast cleanup later.

Put the chicken in the oven at 425 degrees, for 1 hour then look at it. Try to lift a leg with a fork and if it wants to fall off, it's ready. If the flesh is still white and the leg fights back, its not ready. Check again in another 1/2 hour.

Eat and enjoy!

Things to serve with this are many but here are some *easy* ones. A small handful of raw veggies like carrots, yellow squash, green beans, pea pods or the more traditional salad of lettuce. A potato or so baked at the same time in the hot oven as the chicken. Crusty baking soda cheese bread.

From: xxcarol From: Carol Shenkenberger Date: 26 May 97 National Cooking Echo Ä

previous

next