1. Wipe chicken with damp cloth. Fill neck opening with stuffing. Fold skin of neck over back; hold in place with skewer or wooden pick; then fold wing tips flat against back. Finish stuffing chicken. Place skewers across opening; lace with string. Tie legs together; then fasten to tail. Read the rest of this entry »

Melt the butter in the cooker.
Cut the onion finely and fry in the hot fat until pale gulden brown.
Add the liquid and seasoning.
Put on the lid, bring to pressure.
Lower heat and look for 3 minutes.
Allow pressure to drop.
Arrange toast on soup plates.
Pour the soup over and sprinte with grated cheese.
For leek soup substitute leeks.
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1. Combine flour, salt and pepper in paper bag. Add chicken; shake to coat well.
2. Melt butter in heavy skillet; sauté chicken and onion until chicken is browned on all sides.
3. Add remaining ingredients. Bring to boil; cover; simmer for 1 ½ hours.
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