From Paulette Vickery's Recipe Collection

ROAST HERB CHICKEN WITH STUFFING: (Herb Stuffing Mix)

main dish, poultry

1/2 cup onion chopped
1/2 each stick butter
1/2 teaspoon poultry seasoning
4 cup herb stuffing mix
1/2 cup chicken broth
1 each stewing hen

Cook onion in butter till tender. Place herb stuffing mix in large mixing bowl, add cooked onion, and poultry seasoning to stuffing mix. Drizzle with chicken broth and toss. (If chicken broth is not available, plain water, or water mixed with 1 chicken bouillon cube which has been dissolved, can be substituted.) Rinse chicken and pat dry. Pull neck skin to back and secure. Remove giblets, and spoon stuffing into body cavity. Do not pack. Tie legs to tail. Twist wing tips under back. Place bird, breast side up, on rack in shallow roasting pan. Brush bird with cooking oil. Roast at 375 degrees, 2 1/2 hours. Baste occasionally with pan drippings.

Yield: 4 servings