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For the Stuffing:

  • 2 large heads garlic, cloves separated, unpeeled
  • 4 tablespoons unsalted butter
  • 1½ cups chicken stock
  • 1¼ cups Bulgur Wheat
  • 2 tablespoons fresh parsley
  • 1 teaspoon chopped fresh sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Chicken:

  • 2 small chickens                         2 Tbsp Dijon mustard
  • 4 Tbsp unsalted butter ¼ c fresh bread crumbs

Cook garlic cloves in boiling water for 2 minutes; drain and peel. Melt butter in saucepan over low heat; add garlic. Cook, covered, until the garlic is very tender, about 20 minutes. Do not allow to brown. Mash garlic into a paste. Add chicken stock and heat to boiling. Stir in bulgur wheat and reduce heat. Cook, covered, over low heat until all liquid has been absorbed, about 15 minutes. Remove pan from heat and add parsley, sage, salt and pepper. Allow stuffing to cool slightly.

Spoon stuffing into cavities of chickens. Sew securely and truss. Pat chickens dry; place them on a rack in a roasting pan, breast side up.

Mix softened butter with mustard and bread crumbs, and until smooth. Spread mixture over tops and sides of chickens. Place chickens in 375° oven for 1½ hours. Serves 4 to 6.