Supreme Of Chicken Washington-Milwaukee Road-Style
Grrrrrgh!
Course : Chicken
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Green Pepper -- chopped
   2      Tablespoons   Butter
  17      Ounces        Canned Whole Kernel Corn -- drained
   2      Tablespoons   Canned Pimiento -- chopped
   4      Pounds        Roasting Chicken
   1      Cup           Onion -- sliced
   1      Cup           Carrots -- sliced
   2      Tablespoons   Butter -- melted
                        Canned Artichoke Hearts -- drained
                        Butter
                        Hot Cooked Asparagus Tips
                        Canned Pimiento Strips
                        Watercress
 

Preparation:

Cook green pepper in 2 tablespoons butter til tender. Stir in corn, the 2 tablespoons pimiento, 1/4 teaspoon salt, and dash of pepper. Heat 5 min. Stuff cavity of chicken with corn mixture; skewer closed and lace shut. Place onion and carrots in roasting pan. Place chicken on top of vegetables. Brush 2 tablespoons melted butter over chicken. Roast at 375 till chicken tests done, 1 1/2 to 2 hours, basting frequently with pan drippings. If desired, prepare gravy, using pan drippings. Dice cooked vegetables from roasting pan and stir into gravy. Serve chicken on platter garnished with artichoke hearts warmed in butter. Atop artichoke hearts place a small bouquet of asparagus tips and pimiento stirps. Trim with watercress.