Austrian Stuffed Chicken

• 1 (4 lb) roasting chickens
• Stuffing
• 1 chicken liver
• 3 plain rolls or 4 slices white bread
• 1/2 cup milk
• 1/3 cup butter, at room temperature
• 1 egg
• 2 egg yolks
• 3 tablespoons chopped parsley
• 1 teaspoon dried thyme leaves
• salt and black pepper, to taste
• 1 pinch nutmeg
• 2 tablespoons butter
• 1 cup chicken broth

1. Wash chicken and pat dry. Finely chop the liver and set aside.
2. Cut rolls or bread into thin slices. Pour the milk over them and set aside for 5 minutes.
3. Cream the butter and add the chopped liver, egg, egg yolks, parsley and seasonings. Combine mixture with the moistened bread. Mix well.
4. Season the chicken inside and out with salt and pepper. Spoon the stuffing into the chicken cavity. Skewer shut. Loosen skin of the breast with your fingers. Insert 1 T. butter in each breast.
5. Place chicken in a roasting pan. Pour in the chicken broth. Bake a t350 degrees for 1 hour and 20 minutes, basting occasionally with broth. Add more water, if necessary.
6. Remove onto plate, carve, and serve.

roasting chickens, stuffing, chicken, rolls, milk, butter, egg, egg yolks, parsley, thyme, salt, nutmeg, butter, chicken broth

Taken from www.food.com/recipe/austrian-stuffed-chicken-532630 (may not work)