Farm Family Recipes

Grate lemons. squeeze the juice from them and save the lemon halves. Melt 2 tablespoons of the butter in a small pan and fry the onion with celery until softened. Remove from heat and stir in sliced almonds, bread crumbs and half of the grated lemon zest. Stir in enough lemon juice to bind the mixture, then season with salt and pepper. Stuff the chicken loosely with the mixture, using 1 or 2 of the squeezed lemon halves to hold the stuffing in place. Cream the remaining butter with the remaining lemon zest and lemon juice. spoon the remaining mixture between the breast and the skin. rub the remaining lemon butter over the skin. Baste occasionally while roasting. Serve with lemon wedges for garnish. bake at 4oo degrees for 45 minutes.