Recipes from Pilgrim's Kitchen

• 2 2 1/2 lb. chickens, split in halves
• 2 tablespoons soft butter
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup melted butter
• 1/4 cup sherry
• 1/4 cup catsup
• 1/2 cup canned sliced mushrooms
• 1/2 teaspoon garlic salt
• 4 slices white bread (cubed)
• 1/2 cup light cream or milk
• 1 1/2 cups cooked crabmeat (firmly packed)
• 1/4 cup melted butter
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon prepared mustard
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme

1. Preheat oven to 350 degree F.. Rub chickens with soft butter, salt, and pepper and sprinkle with paprika.
2. Place chicken halves skin side up in baking pan. Bake 35 minutes.
3. Combine melted buttter, sherry, capsup, mushrooms, and garlic salt.
4. Spoon 1 or 2 tablespoons of butter mixture on each chicken halve. Cook 10 minutes longer.
5. Turn chicken over, fill breast cavities with crabmeat stuffing. Spoon 1 tablespoon of above butter mixture over stuffing. Bake 30 to 35 minutes longer or until fork tender, garnish as desired.

Serves 8