1 whole chicken (about 3 lb.)
salt and pepper
pinch of ground thyme
1/4 tsp. cooking oil

Select whole chicken (about 3 pounds) with enough skin to seal rear body cavity. Remove legs, thighs and wings, leaving back, breast and rib cage attached. Rinse and pat dry. Rub with a little cooking oil. Sprinkle with ground thyme, salt and pepper inside and outside. Stuff cavity with your favorite moist dressing and seal cavity with skewers.

Bake at 400°F in shallow baking pan. Turn often with tongs until chicken has browned and back bones begin to caramelize. Dressing should be steaming hot. Cover with loose foil if browning occurs too quickly.

Serves 4.