This impressive chicken dish presents two whole roasted chickens split in half (four halves), with the breast cavities filled with a moist and flavorful crabmeat bread stuffing.

Chicken with Crabmeat Stuffing

Stuffing:

1/2 cup light cream or milk

4 slices white bread (cubed)

1 1/2 cups cooked crabmeat (firmly packed)

1/4 cup melted butter

1/4 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon prepared mustard

1/2 teaspoon poultry seasoning

1/2 teaspoon dried thyme

 

Chicken:

2 (2 1/2-pounds) chickens, split in halves

2 tablespoons soft butter

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup melted butter

1/4 cup sherry

1/4 cup ketchup

1/2 cup canned sliced mushrooms

1/2 teaspoon garlic salt

1. For Stuffing: Add cream to bread cubes and toss until all the cream is absorbed. Then add the crabmeat. Add melted butter into the remaining ingredients and add to the bread and crabmeat mixture. Toss lightly.
2. Preheat oven to 350°F (175°C).
3. For Chicken: Rub chickens with soft butter, salt, and pepper and sprinkle with paprika.
4. Place chicken halves skin side up in baking pan.
5. Bake 35 minutes.
6. Combine melted butter, sherry, ketchup, mushrooms and garlic salt.
7. Spoon 1 or 2 tablespoons of butter mixture on each chicken halve. Cook 10 minutes longer.
8. Turn chicken over, fill breast cavities with crabmeat stuffing. Spoon 1 tablespoon of above butter mixture over stuffing.
9. Bake 30 to 35 minutes longer or until fork tender, garnish as desired

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.