4 to 5 lb. roasting chicken
1/2 c. water
4 carrots, cut in pieces
4 to 6 peeled medium potatoes
6 peeled small white onions
1/4 lb. whole green beans
1 c. Fordhook lima beans

Pecan Stuffing:

4 c. soft stale bread crumbs
1 grated small onion
1/4 c. melted butter
salt, pepper and poultry seasoning to taste
1 c. chopped pecans
1/4 c. chopped parsley
1/2 c. broth or water

Wash and dry chicken. Fill with Pecan Stuffing.

To prepare Pecan Stuffing, mix bread crumbs, onion, butter, salt, pepper, poultry seasoning, pecans, parsley and broth or water. Sew up openings. Tie legs together. Brown on all sides in small amount of hot oil. Put in large casserole. Add water, carrots, potatoes and onions. Sprinkle with salt and pepper. Cover and bake in a moderate oven at 375°F for 1 hour. Add beans.

Bake, covered, for 1 hour longer or until tender.

Serves 4.