1/3 c. butter, melted
Salt to taste
1 tsp. ground ginger
1/2 tsp. finely shredded lemon peel
1/4 tsp. garlic powder
1 1/2 c. cooked brown or white rice
1 med. apple, chopped (about 1 c.)
1/2 c. chopped nuts
1/2 c. cut-up prunes
1/2 c. cut-up apricots
1/4 c. chopped celery
1 (3 lb..) broiler-fryer chicken
2 tbsp. butter, melted
1/4 tsp. paprika

Mix 1/3 cup melted butter, salt, ginger, lemon peel and garlic powder; toss with rice, apple, nuts, prunes, apricots and celery.

Create a cavity in chicken by pulling neck skin away from the breast. Stuff this area first.

Fasten neck skin to back with skewer, and fold back wings so tips touch. Fill body cavity lightly.

Place any remaining stuffing in small, ungreased baking dish; cover and refrigerate. Place in oven with chicken the last 30 minutes of roasting.

To roast chicken, tie and skewer drumstick to tail. Place chicken, breast side up, on rack in shallow baking pan. Mix 2 tablespoons butter and paprika; brush over chicken. Roast uncovered at 350 degrees until thickest parts are done and drumstick meat feels soft, about 1 1/2 to 2 hours. Serves 6 to 7.