Amish Wedding Chicken

• The Chicken
• 3 whole roasting chickens
• 3 onions
• 3 lemons
• 3 tablespoons olive oil
• 3 tablespoons poultry seasoning
• (Or buy three roasted chickens from your grocery store.)
• The Topping
• 9 cups toasted bread cubes
• 1 cup chopped celery
• 1/2 cup minced onion
• 2 eggs, beaten
• 1 stick butter, melted
• 2 tablespoons parsley flakes
• 3 teaspoons poultry seasoning
• 1 teaspoon paprika
• 1/2 teaspoon each:
• celery salt
• garlic salt
• black pepper
• 1 1/2 teaspoons salt, or to taste
• 1 large can low-sodium chicken broth
• Chicken Giblet Gravy for serving alongside. (Recipe not included.)

1. Chickens:
2. - Stuff the chickens with the quartered lemons and onions. Oil the skins, then rub with poultry seasoning, salt and pepper to taste. Roast in 400' oven till done, about 1 1/2 hours.
3. - Let cool, then tear or cut the meat from the bones in bite-sized pieces.
4. Topping
5. - Mix all topping ingredients, except the chicken broth.
6. - Add enough broth to thoroughly moisten.
7. Assemble:
8. - Put chicken pieces in the bottom of a really large roasting pan.
9. - Add chicken broth to thoroughly moisten; should be almost but not quite soupy. Cover with bread mixture.
10. - Roast uncovered in slow oven, 250', 1 1/2 to 2 hours, until golden brown.
11. Serve with chicken giblet gravy.

chicken, roasting chickens, onions, lemons, olive oil, poultry seasoning, bread cubes, celery, onion, eggs, butter, parsley flakes, poultry seasoning, paprika, celery salt, garlic, black pepper, salt, chicken broth, chicken giblet

Taken from www.epicurious.com/recipes/member/views/amish-wedding-chicken-1245776 (may not work)