(For Electric Stoves Only)
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1 large grocery sack
3 lb. whole fryer chicken,
cleaned and dried
1 tsp. salt
1 1/2 Tbsp. shortening
1/2 Tbsp. soft oleo or butter
paprika

Preheat oven to 425 degrees. Rub shortening over chicken.
Smear butter inside chicken. Cross chicken legs; tie. Turn
the wings akimbo so they won't flop. Salt chicken inside and
out; sprinkle a little paprika on the back of the chicken. Lay
a piece of waxed paper on the bottom of the bag (not on the
sides). Place bag on a rack in a shallow roasting pan.
Sprinkle paprika on the breast of the chicken. Breast side up,
slip chicken into the bag onto the waxed paper. Balloon the
bag, so the bag doesn't hug the chicken. Tie the bag shut.
Bake 1 hour; reduce heat to 400 degrees and bake 45 minutes. Remove
to a plate by cutting open the bag. Don't spill the gravy.
Note: For a 3 1/2 pound chicken, bake 2 hours; 3 pound
chicken, bake 1 hour and 45 minutes; 2 1/2 pound chicken, bake
1 hour and 30 minutes.

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1 c. regular long-grain rice
1 medium-sized red pepper
all-purpose flour
1/2 tsp. chicken-flavor
instant bouillon
1 (10 oz.) pkg. frozen cut
okra, thawed
1 (6 lb.) roasting chicken
2 Tbsp. butter or margarine
(1/4 stick)
3 green onions
2 Tbsp. salad oil
1 tsp. sugar
1/4 tsp. coarsely ground black
pepper
hot pepper sauce
1 (7 to 8 1/4 oz.) can whole
kernel corn, drained
parsley sprigs for garnish
steamed large shrimp for
garnish

About 3 hours before serving prepare stuffing: Prepare
rice as label directs. Meanwhile, cut green onions into
1/2-inch pieces; chop red pepper. In 2 quart saucepan over
medium-high heat, into hot salad oil, stir 3 tablespoons flour.
Cook, stirring constantly, until flour is dark brown but not
burned, about 5 minutes. Stir in green onion pieces, red
pepper, sugar, bouillon, ground black pepper, 1/2 teaspoon hot
pepper sauce and 1 teaspoon salt; cook over medium heat until
red pepper is tender, stirring frequently. Stir in okra, corn
and 1/2 cup water. When rice is done, stir vegetable mixture
into rice.
Remove giblets and neck from chicken; refrigerate to use
in soup another day. Rinse chicken with running cold water;
pat dry with paper towels.
Spoon some of the rice stuffing lightly into neck
cavity. Fold neck skin over stuffing; fasten neck skin to back
with skewer. With chicken, breast side up, lift wings up
toward neck, then fold under back of chicken so they stay in
place. Spoon stuffing lightly into body cavity. (Bake any
leftover stuffing in covered, greased small casserole during
the last 30 minutes of roasting chicken.) Close by folding skin
lightly over opening; skewer closed if necessary. With string,
tie legs and tail together.
Place chicken, breast side up, on rack in open roasting
pan. In small saucepan over low heat, heat butter or margarine
until melted; stir in 2 teaspoons hot pepper sauce. Brush
chicken with some butter mixture. Roast chicken in 350 degrees oven
about 1 1/2 hours or until thickest part of leg feels soft when
pressed with fingers protected by paper towels, brushing
occasionally with remaining butter mixture. Start checking for
doneness during the last 30 minutes of roasting. (If using
meat thermometer, chicken is done when thermometer reaches 175 degrees
to 180 degrees.) When chicken is done, remove to warm platter; keep
warm.
Prepare gravy: In small bowl or 2-cup glass measuring
cup, stir 1 1/2 cups water with 2 tablespoons flour and 1/4
teaspoon salt. Skim fat from drippings in roasting pan. Stir
flour mixture into drippings, stirring to loosen brown bits
from bottom of pan. Cook over medium heat, stirring constant-
ly, until gravy thickens slightly and boils. Pour gravy into
gravy boat.

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