6 eggs
1/3 c. dry bread crumbs
1 tbsp. chopped parsley
1 tbsp. chopped onion
1 chicken liver
3 tbsp. butter
Salt and pepper to taste

This is enough for a small chicken.

Beat eggs until blended but not foamy. Add bread crumbs, parsley, and onion. Saute liver in butter until brown, chop and add to egg mixture. Season and let stand until the crumbs are softened and mixture is slightly thickened. Stuff the bird with the seasoned soft bread crumbs and then pour in remaining egg mixture. Close opening tightly and roast as usual.