Austrian Stuffed Chicken

• 1 roasting chicken 4 to 5 lb.
• 1 chicken liver
• 3 plain rolls or 5 slices white bread
• 1/2 c. milk
• 1/2 c. butter or margarine, room temperature
• 1 egg
• 2 egg yolks
• 3 Tbsp. chopped parsley
• 1 tsp. dried thyme leaves
• salt and black pepper to taste
• pinch of nutmeg
• 2 Tbsp. butter or margarine
• 1 c. chicken broth

1. Wash chicken and pat dry.
2. Finely chop the liver.
3. Set aside. Cut rolls into thin slices and pour the milk over them.
4. Set aside for 5 minutes.
5. Cream the 1/2 cup butter.
6. Add liver, egg, egg yolks, parsley and seasonings.
7. Combine butter mixture with the sliced rolls, mixing well.
8. Season chicken inside and out with salt and black pepper.
9. Spoon stuffing into chicken cavity.
10. Skewer shut.
11. Loosen skin of the breast with your fingers.
12. Insert 1 tablespoon butter in each breast.
13. Place chicken in a roasting pan. Pour in chicken broth.
14. Bake at 350u0b0 for 1 hour and 20 minutes, basting occasionally with broth.
15. Add more water if necessary. Remove onto platter.
16. Carve and serve.
17. Good served with rice pilaf and a green salad.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259658 (may not work)