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Boned Chicken

I pair of year old chickens I cup of stale bread crumbs 1½ pound of sausage meat I tablespoonful of chopped parsley 1 cup of stale bread crumbs I teaspoonful of salt I teaspoonful of onion juice 1/4 teaspoonful of pepper Singe the chickens, cut off the heads and feet. The one that has the smoothest and best skin should be boned carefully for the outside; the other one may be used for the inside.