Title: Chicken roast
 Categories: Chicken, Amish
      Yield: 1 Servings
 
      3    Whole chickens
  6 1/2 qt Bread crumbs
    1/2 lb Margarine
      3 c  Celery
      1 c  Onion; chopped
      6    Eggs; beaten
    1/2 lb Margarine; melted
      2 ts Parsley flakes
      6 ts Salt
      1 ts Celery salt
      1 ts Garlic or onion salt
      1 ts Paprika
      1 ts Pepper
      3 ts Poultry seasoning
 
  1. Cook chickens till tender. Debone chicken and reserve broth.
  
  2. Brown bread crumbs in 1/2 lb margarine, stirring constantly.
  
  3. Combine bread crumbs and all other ingredients except chicken.
  
  4. Mix well and add chicken broth till mixture is very moist.
  
  5. Put chicken meat in bottom of a large roast pan. Cover with bread
  mixture. Roast in a slow oven till golden brown (250 degrees for 1
  1/2 to 2 hours).
  
  Notes: