Baked Chicken with Ham Stuffing
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From "250 Ways to Prepare Poultry" - 1940
INGREDIENTS
5-pound roasting chicken
1 pound cooked ham, chopped
1/4 teaspoon salt
Grated rind 1 lemon
8 olives, chopped
1 hard-cooked egg, chopped
Pepper
1/2 cup seedless raisins
1 potato, finely diced
Chopped, cooked gibletsCover chicken with water and simmer until nearly tender. Drain.
Combine remaining ingredients, moistening with stock if necessary. Stuff parboiled chicken and bake in hot oven (425 degrees) until tender and browned, basting occasionally with stock.
Serves 5