1 (3 to 5 lb.) roasting chicken
1 tsp. Accent
1 tsp. salt
1/4 tsp. pepper
1 (10 oz.) pkg. frozen Spinach, thawed and drained
3/4 c. grated raw carrots
1/2 c. onion, diced fine
1/4 c. green pepper, chopped fine
1/2 c. celery, chopped fine
1/4 c. parsley, chopped fine
2 c. whole wheat bread crumbs
2 tbsp. butter or chicken fat
2 eggs, slightly beaten
3 tbsp. melted butter

Dry chicken inside and out with paper towels. Mix Accent, salt and pepper and rub this mixture, over the inside and outside of the chicken. Set chicken aside while you make the stuffing.

Mix together the spinach, carrot, onion, green pepper, celery and parsley. Add the bread crumbs and the chicken fat and mix together. Stir in the beaten eggs lightly. Stuff the chicken with vegetable dressing, close the opening. Brush the outside with the melted butter place breast down in roasting pan. Cook at 350 degrees for 1 hour, covered, turn over and bake additional 1 hour until brown.