Supreme Of Chicken Washington-Milwaukee Road-Style

Course : Chicken
Serves: 4
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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
1 can Canned Artichoke Hearts -- drained
1/4 Cup Butter
1 bunch Hot Cooked Asparagus Tips
1 medium Canned Pimiento Strips
1 bunch Watercress

Preparation / Directions:

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.

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