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Baked Chicken

Clean chicken well. Rub the cavity with some butter and salt and
pepper. Peel and clean two medium potatoes and two medium onions.
Cut up the potatoes and onions into pieces about 1 1/2". Stuff
the cavity with the potatoes and onions, salting again to taste.
Place a few pats of butter between the skin and the breast on both
sides. Sew up the cavity or skewer shut.

Place the chicken in a roasting pan or baking disk. Salt and pepper
the outside if you wish and place one strip of bacon across the
chicken. Cover with foil and bake at 325 degrees for about 2 hours
for a 4 lbs chicken, with the last 1/2 hour uncovered to brown the
skin. You will need to baste the chicken at least twice during
the cooking and twice during the browning.

This can be done on the gas grill and it comes out with a wonderful
flavor. If you have a temperature gauge on the grill, keep it
300-325 degrees. It will take a little longer to cook on the grill,
but the wait is worth it.

The potatoes come out very done and the onions have a slight crunch
to them. The butter and bacon do add fat, but use margerine instead
and no bacon and baste more to cut down on the fat.

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