One bunch of potherbs,
through the food chopper and chop fine; then add
Three cups of stale bread crumbs,
One and one-half teaspoons of salt,
Five tablespoons of shortening,
One teaspoon of pepper,
Three-quarters cup of chicken stock.
Mix and then fill into the prepared chicken. Sew the opening with a stout darning needle and string. Now rub the chicken thoroughly with shortening and cover with flour. Place in the oven and let brown slightly; then turn the chicken breast down and baste every ten minutes. Turning the chicken with the breast down causes the juices to permeate the white meat and thus make it tender and juicy.
Turn the chicken and allow the breast about twenty minutes for browning before taking from the oven.