Parmentier, a French food writer from 200 years ago, popularized the use of potatoes. Before him, people worried that potatoes might be poisonous. Today, when the name "Parmentier" occurs in a recipe, it's a signal that there will be potatoes in it.
1 roaster breast
salt and ground pepper to taste
1 pound boiling potatoes, unpeeled
1/4 pound bacon, cooked and crumbled
1/2 cup chopped red onion
1/2 cup chopped celery
2 tablespoons dry bread crumbs
1/2 cup sour cream
2 tablespoons butter or margarine, softened
Preheat oven to 375oF. Season breast inside and out with salt and pepper to taste. Boil potatoes in salted water to cover until just tender, 30 to 45 minutes. Drain, cool slightly, peel and cut into 1/2-inch cubes. Toss with bacon, onion, celery, bread crumbs, sour cream and salt and pepper to taste. Stuff breast and neck cavities with potato mixture, wrapping exposed stuffing with foil. Place chicken breast-side-up in roasting pan. Rub skin with butter. Bake approximately 1-1/2 hours, until tender. Transfer to serving dish; remove foil and serve.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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