Ingredients
- 6 carrots (sliced)
- 4 potatoes pared
- 2 savory stuffing separate recipe
- 1 chicken
- 1/2 boullion
- 190 gr peas (fresh)
- 55 gr margarine
- 3 gr salt
- 1 gr pepper
Heat oven to 375. Wash and dry chicken. Sprinkly cavity with half = teaspoon salt, and pepper. Stuff with savory stuffing. Tie legs = together. Brown on all sides in margarine in deep baking pan. Add = boullion and potatoes. Bake, covered 30 minutes. Add peas and carrots = and remaining half teaspoon salt. Cover. Bake 30 minutes longer.
