Chicken Roast

I found this recipe years ago in a cookbook I had borrowed from our local library. This meal was actually coined as "The Amish Wedding Dish" in the book and it caught my attention. I had to cut it down because it was a huge recipe.



water
1 whole chicken
2 qts. bread crumbs
1/3 cup butter
1 cup chopped celery
1/2 cup chopped onion
2 beaten eggs
2/3 tsp. parsley flakes
2 tsp. salt
1/3 tsp celery salt
1/3 tsp garlic salt
1/3 tsp paprika
1/3 tsp pepper
1 tsp poultry seasoning

Cook chicken in large pot of water until tender about an hour.
Remove chicken from the pan and cool slightly.
Make sure you save broth.
Debone and remove skin leaving in big pieces.
Put chicken in the bottom of a roasting pan.
Brown bread crumbs in butter stirring constantly.
Combine these with all other ingredients.
Add enough of the broth in to make a very moist stuffing.
Pour stuffing over top of chicken meat in the roaster
and drizzle with some melted butter.
Bake 1 hour + 15 minutes in a 350 degree oven until golden browned .
Serve with chicken gravy .