1 chicken (2 to 3 pounds)
Salt
Chicken livers
¾ cup dry bread crumbs
1 egg
1 teaspoon dill weed
¼ teaspoon pepper
½ cup milk (about)
¼ cup melted butter
1. Sprinkle the chicken with salt. Let stand 1 hour.
2. Chop the livers finely. Combine with bread crumbs, egg, salt to taste, dill. pepper, and as much milk as needed for a loose, sour-cream-like consistency.
3. Fill cavity of chicken with crumb mixture; truss. Place chicken in roasting pan.
4. Bake at 400°F about 45 minutes, or until chicken is tender. Baste often with melted butter.
ABOUT 4 SERVINGS
Chicken with Ham: Prepare Chicken Polish Style as directed. Substitute 6 ounces (1 cup) ground ham, 1/2 cup sliced mushrooms, and 2 crushed juniper berries for the chicken livers. Add 1/ 2 cup sherry to pan drippings for a sauce