1 whole fryer
2 thin slices onion, cut in quarters
1/2 stalk celery, cut in 1/2" strips
1 clove garlic, minced fine
1/4 tsp. white pepper
1/3 c. olive oil

Fryer - cleaned, skinned and trim wings at first joint. Use skin, giblets and wing tips for making stock.

Brush interior of chicken with olive oil. Sprinkle minced garlic and white pepper inside bird. Mix up onion and celery and stuff inside bird. Tie up legs. Place bird on rack in shallow roasting pan; breast down.

Bake in preheated 375 degree oven for 1 hour and 15 minutes to 1 hour and 30 minutes. After 30 minutes brush with olive oil. Turn over and brush with olive oil. After 25 minutes baste bird again. When bird is cooked, remove stuffing and discard or place in pan when cooking chicken parts for stock.