Serves: 6
Total Calories: 1,814
Prep time: n/a
Cook time: 30 minutes
Total time: 30 minutes

3 broiler-fryer chicken, split in half
3 tablespoons chopped green peppers
3 tablespoons chopped parsley
1 clove garlic, crushed
bread crumbs
1 teaspoon salt
cranberry or lingonberry preserves
1 pint oyster
2 tablespoons chopped celery
2 tablespoons chopped onions
butter
1/4 teaspoon cayenne pepper
freshly ground black pepper

Drain and chop oysters and save their liquor. Sauté oysters and vegetables with seasonings in 4 tablespoons butter for 10 minutes. Add 1 cup bread crumbs and 1/2 cup oyster liquor. Meanwhile, place chickens in shallow baking pan, skin side up, and dot with butter. Add 1/2 cup of water to pan. Bake in a moderate oven (375°F) for 30 minutes or until brown. Remove chicken from oven. Turn chicken skin-side down and fill each cavity with oyster stuffing. Sprinkle stuffing with bread crumbs and melted butter. Bake 20 minutes or until crumbs are golden brown. Serve with cranberry or lingonberry preserves.

Nutritional Facts:

Serves: 6
Total Calories: 1,814
Calories from Fat: 33

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