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Chicken Polonaise

List of Ingredients

1 large whole roaster-fryer (4+#)
salt & pepper
several slices stale bread (French, white, hamburger buns, kaiser rolls, hot dog rolls, etc.)
milk or water
2 -3 chicken livers
1/4# Ground turkey or chicken
1 - 2 egg yolks
1 grated onion
3 T. chopped dill
1 t. chopped parsley
a dash of nutmeg
1/2 t. Accent (MSG)
salt & pepper to taste
2 stiffly beaten egg whites
a little milk, opt.
oil


Recipe

Rub broiler-fryer inside and out with salt & pepper and set aside. Break up several slices stale bread into bowl and drench with milk or water to cover. When bread is soggy, run it through meat-grinder with chicken livers and ground raw turkey or chicken meat. To mixture add egg yolks , grated onion, chopped dill, chopped parsley, nutmeg, Accent (MSG) and salt & pepper to taste. Mix well. Gently fold in 2 stiffly beaten egg whites. Work in a little milk if the stuffing is on the stiff side — it should be soft and moist. Fill chicken cavity 3/4 full with mixture and sew up or skewer. Place chicken on rack in roasting pan, brush with oil and pop into pre-heated 450° oven uncovered for 15 min. Reduce heat to 350°, add 1 C water to pan and bake about 45 min., basting frequently.
Like anything really good, this takes some work, but is so worth it.