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Recipe: Chicken Stuffed with Scrambled Eggs (1970's)

Main Dishes - Chicken, Poultry
CHICKEN STUFFED WITH SCRAMBLED EGGS

5 eggs
1/4 cup heavy (whipping) cream
1/2 teaspoon chopped tarragon
Salt and freshly ground black pepper
3 1/2 Tablespoons butter, divided use
1 (2 1/2 lb) chicken
1 small onion, peeled

Preheat oven to 450 degrees F.

Beat the eggs in a mixing bowl until well blended. Add the heavy cream, tarragon and salt and pepper to taste.

Heat 1 tablespoon butter in a skillet and add the egg mixture. Cook over low heat, stirring with a rubber spatula, until eggs are almost set. Do not overcook. Remove from heat. Stir in one-half tablespoon butter. Cool.

Sprinkle the inside of the chicken with salt and pepper and stuff the chicken with the egg mixture. Truss the chicken. Sprinkle the outside with salt and pepper to taste.

Melt 2 tablespoons of butter in a shallow roasting pan and turn the chicken around in it until coated. Add the onion to the pan. Rest the chicken on one side and place in the oven.

Bake 15 minutes, basting occasionally. Turn the chicken to the other side and continue baking about 15 minutes, basting occasionally. Turn the chicken once again and bake 15 minutes, basting often.

Untruss the chicken and carve it. Serve the stuffing on the side.

Makes4 servings.
Source: Craig Claiborne and Pierre Franey cooking column, Lakeland Ledger newspaper, Aug 20, 1975
MsgID: 0110058
Shared by: R. Barton - Sacramento, CA
Board: Vintage Recipes at Recipelink.com
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