1 (3-5 lb.) roasting chicken
1 c. dried potato flakes
1 c. chopped celery
3 tbsp. melted butter
1/4 c. minced onion
1 tbsp. fresh minced parsley
1/2 tsp. salt
1/4 tsp. poultry seasoning

Preheat oven to 325 degrees. Rinse chicken inside and out. Pat skin dry with paper towels. In a small bowl combine potato flakes, celery, butter, onions, parsley, salt, and poultry seasoning. Spoon into chicken's body cavity. Close opening with skewers or tie legs down with heavy string. Place chicken inside a large brown bag being careful that breast does not touch the bag. Fold open end of bag over to close; fasten shut with large paper clips and place on a cookie sheet. Bake 2 1/4 to 2 hours or until chicken is tender. Serves 4.