"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
1 whole chicken cut into pieces 1 stick butter, melted 1-2 cups Pepperidge Farm Herb seasoned stuffing
Wash chicken, cut in pieces, pat dry. Best to leave skin on. Dip each piece of chicken in butter. Salt and pepper to taste. Crush stuffing. Roll chicken pieces in stuffing. Place on greased baking sheet. Refrigerate covered for 1 hr. Preheat oven to 350°. Cook chicken on middle rack for 1 hr. Serve!
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