Roast Chicken

Ingredients

 * 2 tbsp. softened butter or safflower oil
 * 2 roasting chickens, 4 lbs. each
 * 2 tsp. salt
 * Bread stuffing
 * 2 tsp. chili powder


 * 4 cups whole-wheat bread crumbs


 * 1/4 cup butter or oil
 * 1/2 cup chopped onion
 * 1 cup chopped celery stalks and leaves
 * 1 tsp. salt
 * 3 tbsp. minced parsley
 * Pepper to taste
 * 1/2 cup wheat germ
 * 1 tsp. sage, thyme or savory
 * Stock or water to moisten

Directions

 * 1) Wash chickens and pat dry inside and out with paper toweling. Sprinkle each cavity with 1/2 tsp. salt. Hook wing tip into back to hold neck skin. If skin is short, fasten with skewer.
 * 2) Mix all ingredients for the stuffing except stock. Fill body cavity with stuffing and stock. Tie legs together with string, and then tie legs and tail together.
 * 3) Rub each chicken with 2 tsp. chili powder. Place chicken on rack in shallow pan, bread-side up, and roast at 325 until done, about 2-1/2 to 3 hours.

Contributed by:

 * World Recipes Y-Group