Roast Chicken With Vegetable Stuffing
5 pounds roasting chicken
1 teaspoon herb seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 10 oz. package frozen Spinach, thawed and drained
3/4 cup grated raw carrots
1/2 cup onion, diced fine
1/4 cup green pepper, chopped fine
1/2 cup celery, chopped fine
1/4 cup parsley, chopped fine
2 cups whole wheat bread crumbs
2 eggs, slightly beaten
3 tablespoons melted butter
Dry chicken inside and out with paper towels. Mix seasoning, salt and pepper and rub this mixture, over the inside and outside of the chicken. Set chicken aside while you make the stuffing.
Mix together the spinach, carrot, onion, green pepper, celery and parsley. Add the bread crumbs and the chicken fat and mix together. Stir in the beaten eggs lightly.
Stuff the chicken with vegetable dressing, close the opening. Brush the outside with the melted butter place breast down in roasting pan. Cook at 350 degrees for 1 hour, covered, turn over and bake additional 1 hour until brown.