Chicken with Crabmeat Stuffing (4) M.J. 10/68

2 chicken, 2½ lbs each split in halves

2 tbsp soft butter

1 tsp salt

¼ tsp pepper

¼ cup melted butter

¼ cup sherry

¼ cup catsup

½ cup canned, sliced mushrooms

½ tsp garlic salt

STUFFING:

½ cup light cream or milk

4 slices white bread, cubed

1½ cooked crabmeat, firmly packed

¼ cup melted butter

2½ tsp cayenne pepper

1 tsp salt

1 tsp prepared mustard

½ tsp poultry seasonings

½ tsp dried thyme

*Add cream to bread cubes and toss until all cream is absorbed. Then add crabmeat. Add melted butter to remaining ingredients and add to the bread and crabmeat mixture. Toss lightly.

Preheat oven to 350°. Rub chicken with soft butter, salt and pepper and sprinkle with paprika. Place halves skin side up in baking pan, bake 35 minutes. Combine melted butter, sherry, catsup, mushrooms, and garlic salt. Spoon over two tablespoons of butter mixture on each half. Cook 10 minutes longer. Turn over, fill breast with crabmeat stuffing. Spoon one tablespoon of butter mixture over stuffing. Bake 30 to 35 minutes or till tender basting with remaining butter sauce occasionally.