Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Broiler-fryer chicken,cut up
6 Sprigs parsley
1 ts Salt
1/4 ts Ground savory
1 ts Flour
1/2 c Water
1 ts Instant chicken bouillon
2 Slices white bread
1 Egg,beaten
1/4 ts Ground pepper
2 tb Butter or margarine,melted
1 c Dry white wine
1 tb Cornstarch

Remove skin from chicken thighs, drumsticks, wings and back with sharp
knife, reserving thigh skin. Cut meat from thighs, drumsticks, wings
and back. Grind cut chicken, bread and parsley through fine blade of
meat grinder; mix with egg, salt, pepper and savory.
Heat oven to 400'. Remove chicken breasts from bones. Cut each chicken
breast in half. Loosen skin from cut side of each breast half with
sharp knife, forming pocket. Fill pocket with stuffing; fold skin
down to cover stuffing. Use reserved thigh skin to help cover
stuffing if necessary.
Place in buttered baking dish, 10x6x2 inches. Brush with melted
butter; sprinkle with flour. Pour wine over chicken. Bake uncovered
until chicken is done, about 35 minutes. Remove chicken to warm
platter. Keep warm while preparing sauce.
Pour liquid remaining in baking dish into 1-quart saucepan. Stir
water into cornstarch; pour into liquid. Stir in instant bouillon.
Heat to boiling over medium heat, stirring constantly. Boil and stir
1 minute. Pour sauce over chicken.

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