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1 lb. whole chicken
1/3 c. real butter, melted
2 tsp. fresh lemon juice
Salt and freshly ground pepper to taste
1/4 c. chicken bouillon

Heat oven to 350 degrees. Stuff chicken with the following dressing and place in shallow roasting pan. Mix butter and lemon juice. Pour over chicken; sprinkle with salt and pepper to taste. Place in oven and bake 20 minutes per pound. After first 15 minutes, pour bouillon over chicken; baste frequently with pan juices during remainder of cooking time. Remove chicken to heated platter and keep warm.


6 c. dried bread cubes
1/2 c. real butter
3 tbsp. chopped fresh parsley
1/2 c. coarsely chopped onions
1/2 c. coarsely chopped celery
1 1/2 tsp. dried leaf sage, crushed
1 tsp. dried thyme, crushed
1/4 tsp. salt
Freshly ground pepper to taste
3/4 c. chicken bouillon
3 eggs

Place bread cubes in bowl. Heat butter in skillet and saute parsley, onions, celery, and herbs; sprinkle with salt and pepper. Cook for 5 minutes, stirring. Add to bread cubes and toss. Blend bouillon and eggs together. Stir into bread cubes and blend. Loosely stuff neck and body cavities of chicken with a portion of dressing. Put remainder in greased baking dish. Cover and bake along with chicken. Serves 6.
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