Tips: Traditional accompaniments include roasted rosemary potatoes or creamy mashed potatoes. Add jelly, such as cranberry sauce or whole cranberry sauce. Cooking tip: allow 20 minutes per 1lb of chicken. Allow the chicken to rest in a warm place for at least 10 minutes before slicing.

Yield:6

1. In a pan add oil and sautee onion, carrot, parsley, thyme and salt and pepper. Add cold water and cover, bring to boil and simmer for 1 hour. Preheat the oven to 400`F.
   
   
2. Herb stuffing: saute' chopped onion and celery in butter in pan over low heat until soft. Remove from heat, add breadcrumbs and herbs. Mix thoroughly.
   
   
3. Add beaten egg and a generous amount of salt and pepper.
   
   
4. Spoon stuffing into the neck cavity of the chicken, without packing it in too tightly, and secure the opening with a small skewer and tie with twine. Rub breast with butter place in roasting pan and roast.
   
   
5. Add bacon slices to breast and cover with foil.
   
   
6. cooking time per weight of chicken. Roast temperature 350`F and cook for another approximately 60 minutes, or until cooked.
   
   
7. Test by inserting a knife between the body and thigh: if the juices run clear, it is cooked. Transfer to a serving dish and allow it to rest for 10 minutes.
   
   
8. Serve with creamy mashed potatoes or roasted rosemary potatoes ( roasted in covered dish with olive oil and rosemary for 30 minutes) salt, pepper and garlic to taste