1 (3-4 lb.) chicken
2 tsp. salt
1 tsp. pepper
8 c. bread crumbs
1/2 c. butter, melted
1 c. celery, finely chopped
1/2 onion, sliced
1/2 c. parsley
3/4 c. olives
1/2 tsp. sage
1 1/2 c. peach nectar

Rub 1 teaspoon salt and 1/2 teaspoon pepper over chicken inside and out. Melt butter, add bread crumbs and cook 3-5 minutes. Add celery, onion, parsley, olives, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Stir mixture and cook until vegetables are slightly wilted. Add 1/2 cup peach nectar.

Remove from heat and use mixture to stuff hen. Sew up end of chicken. Pour remaining nectar over chicken. Bake uncovered 15 minutes or until chicken is brown. Cover and bake until chicken is tender. Baste as chicken cooks. Bake at 350 degrees for 2 1/2 hours. Serves 4. Additional water may be added if needed.