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Roast Chicken with Almond Bread Stuffing

  • 1 (3- to 3 1/2-pound) whole chicken
  • Salt
  • Almond Bread Stuffing (recipe below)
  • Paprika
  • 2 tablespoons cooking oil
  • 1/2 cup water

Prepare chicken for cooking. Sprinkle the inside cavity with salt. Fill body and neck cavity with Almond Bread Stuffing, if desired. Secure opening with toothpicks or metal skewers. Tie legs together and wings to body with string. Sprinkle chicken with paprika. Preheat electric skillet at 400°. Add oil and brown chicken on all sides. Turn heat control down until pilot light goes out. Turn chicken breast-side-up. Add water. Cover and simmer 30 minutes per pound or until tender. If drippings in bottom of electric skillet start to scorch, add water as needed.

Almond Bread Stuffing

  • 3 cups dried bread cubes
  • 1/4 cup chopped onion
  • 1 cup chicken bouillon
  • Salt and pepper
  • 1/4 cup slivered almonds
  • 1/4 cup chopped celery

Combine ingredients. Spoon mixture into chicken.

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