Brandy
1 lg. chicken (5 lb. size) boned for stuffing (do not bone wings)
1/2 c. onion, chopped
1/4 c. green onion, chopped
1/4 c. celery, chopped
1/4 c. carrots, minced
1/4 c. red bell pepper, chopped
2 tbsp. parsley
1 tsp. rosemary
1 tsp. thyme
1 cube melted butter
Hot chicken stock (made from giblets)
5 c. bread cubes
1 tbsp. oil
1 tsp. paprika

Rinse chicken in brandy. Let set 30 minutes. Pour off and dry inside. Mix all but oil and paprika.

With bird breast side down and back open, spoon stuffing into leg and thighs, pack fairly firm. With poultry needle and string, sew up butt of chicken and half way up back. Fill the bird with stuffing and sew until you reach the neck. Sew up neck. Sew both feet together. Tie the bird with string in at least 3 places. Tie once from neck to tail.

Turn bird breast side up. Press chicken back to original shape. Place on rack. Brush with oil and paprika. Roast at 350 degrees for 90 minutes. Remove string and slice with electric knife.