Bacon Roasted Chicken With Stuffing - cooking recipe

Ingredients

For preparing the Chicken
1 (3 -4 lb) whole chickens
3 -4 slices bacon
2 -3 tablespoons butter, melted
1/2 teaspoon salt
1/3 teaspoon black pepper
1/4 teaspoon paprika
1/8 teaspoon thyme
1/8 teaspoon Old Bay Seasoning
For Stuffing
2 cups pepperidge farm herb seasoned stuffing mix
2 slices bacon, cut into pieces
2 tablespoons butter
1/3 cup diced celery
1/4 cup diced onion
1/4 teaspoon minced garlic
1/2 teaspoon salt
1/3 teaspoon black pepper
1 teaspoon poultry seasoning
1 -2 cup chicken broth (I use 2cubes of chicken bouillon with 1-2c. water)
1/4 cup evaporated milk
1 egg, slightly beaten

Preparation

Preheat oven to 350'.
Wash and prepare whole chicken, drain excess water off chicken.
Mix together melted butter and salt,black pepper,paprika,Thyme and Old Bay Seasoning and brush over the chicken.
Place in a roasted pan and set aside.
In a large sauce pan add bacon pieces and butter, begin to fry pieces and add onion and celery. Saute lightly.
Add minced garlic and stir to combine.
When onion has turn lightly brown add chicken broth and herb stuffing. Stir well.
Add salt,pepper and poultry seasoning and let simmer til mixture is not completely dry. (still moist like)
Turn into a bowl and stir in egg and evaporated milk.
Add stuffing to the cavity of the whole chicken.
Add 3-4 slices across top of the whole chicken and place in oven and bake 2hrs or until done.
After a hour cover with foil to reframe from over browning.
The last 20 minutes uncover chicken and let brown alittle more.
NOTE: If you have some stuffing mix lefted over you can bake the rest in a lightly greased baking dish or you may just bake the stuffing separate from the chicken at 350' for 30 minutes (depending on the amount lefted over).