Chicken Baked With Parsnips

Ingredients

• 2 young roasting chickens, 9 pounds
• 3 pounds parsnips
• 1/2 cup flour
• 2 teaspoons salt, pepper
• 1/2 cup bread crumbs
• 1/4 cup drippings
• Stock from bones

Instructions

1. Have chickens split through the backbone when cleaned. Remove skin and cut into pieces for serving. To the neck, giblets, ends of wings and legs, and bony framework that has little meat add water and cook for stock. Season the stock thus obtained and use for basting.
2. Grease the pan well, sprinkle with half the flour and lay in the pieces of pared parsnip. Next lay in the pieces of chicken, having a pan large enough so that there will be only two layers.
3. Mix salt, pepper, remaining flour, bread crumbs, and drippings together and sprinkle thickly over chicken.
4. Put into a very hot oven for fifteen to twenty-five minutes, then finish cooking at a moderate temperature. When half cooked baste with two cups of chicken stock. More stock may be added later if necessary.
5. When ready to serve lay pieces of chicken on a platter and surround with parsnips. Serve gravy separately. Bake in the oven for 25 minutes at 450 degrees, and until tender at 325 degrees.