Make Ahead Tip: Prepare the stuffing (Step 1), cover and refrigerate for up to 1 day or stuff the chicken (Step 2), cover and refrigerate for up to 1 day.
Equipment: Kitchen string
Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.
Note: Look for fresh chicken livers that have not been previously frozen. Previously frozen livers exude more liquid when cooking.
1/2 starch, 1 vegetable, 3 lean meat