1 (3 1/2 lb.) broiler-fryer chicken
1 tsp. salt
1/2 tsp. pepper
Poultry stuffing
3 tbsp. butter, melted
1 tsp. paprika
Gravy

Remove neck and giblets from chicken. Dry chicken well inside and out with paper towels. Sprinkle body with half the salt and pepper. Spoon in stuffing. Twist wings under back; tie legs together with white string. Mix butter and paprika; brush over chicken; sprinkle with remaining salt and pepper. Place chicken breast side down on a roasting rack with sides or in a 12 x 8 x 2 inch baking dish. Microwave on high 10-12 minutes until chicken is tender and drum sticks move easily. Cover loosely with foil tent. Let stand 10 minutes until juices run clear when inner thigh is pierced and meat thermometer inserted in center of stuffing registers 165 degrees. Serve with gravy. Makes 4 servings.

TIP: Place cooked chicken at 500 degrees for 5-10 minutes for crisp, browned skin.