Ingredients

• 4 - 3 lb. CHICKENS (split each CHICKEN in half)
• 16 oz. CHICKEN LIVER PASTE (2 oz. of LIVER PASTE to each CHICKEN)
• 8 oz. BUTTER (1 oz. BUTTER to each CHICKEN - keep as hard as possible)
• 1 12 oz. pkg. WILD RICE (boil in usual manner)
• 8 whole MUSHROOMS (for tail decoration)
• 8 CHOP HOLDERS
• 8 TOOTH PICK FRILLS
• 4 TOMATOES, halved (baked)
• 24 ASPARAGUS SPEARS (3 to each TOMATO).

Method

1. Take four 3 lb. CHICKENS split in half. Bone out breast first. Then skin the leg, so that with that skin of the leg you may use it to wrap the breast. After boneing the breast, spread the white meat into a cutlet as much as possible. In center of white meat make a small, two ounce ball of CHICKEN LIVER stuffing with an ounce of BUTTER. After this is done, wrap meat around the stuffing and made the one half breast in form of a CHICKEN. Remember to leave the first bone of the wing attached to the breast. After wrapping breast in skin, it must be breaded and sealed well; and then deep fried till golden brown. Finish in oven at 350 degrees for twenty minutes.
2. Serve in a nest of WILD RICE (boiled in the usual manner). Then saute CHIVES and MUSHROOMS and add to the cooked WILD RICE. The wing bone is used as if it were the neck of the chicken. Top this bone with CHOP HOLDER to represent the head of the chicken. For tail use two whole MUSHROOMS with TOOTH PICK FRILLS. Garnish with half baked TOMATO and ASPARAGUS. Serves 8