Roasted Chicken with Chestnut Stuffing

Butter-basted chicken stuffed with chestnuts.

Dress two small chickens and boil gently in sufficient water to cover until tender. While they are cooking, either boil or roast sufficient chestnuts to fill it. If the nuts are roasted, make a cross cut on each to prevent the bursting of the shell. Remove the shells and skins of the chestnuts, fill the chicken with them, and brown it quickly in a hot oven, basting it every few minutes with butter, salt and pepper mixed together. Serve when sufficiently brown.