Laurie Colwin's Roast Chicken

• 1 3- to 3 1/2-pound chicken
• 3 to 4 cups cubed whole-wheat bread
• 1/2 cup porcini mushrooms
• 1/4 to 13 cup broth
• Salt and fresh ground pepper
• Paprika
• 1 tablespoon olive oil
• 1 tablespoon melted butter or water or broth for basting

1. Preheat oven to 300 degrees.
2. Rinse chicken and pat dry.
3. Combine bread and mushrooms in a bowl and toss with broth.
4. Season to taste.
5. Stuff chicken and secure with poultry pin or toothpick.
6. Place in roasting pan and sprinkle with salt, pepper and paprika.
7. Baste with olive oil.
8. (If desired, surround it with carrots, potatoes, onions, garlic and a red pepper.)
9. Roast for about 2 hours, basting frequently with melted butter and pan juices.
10. The chicken is done when the leg bone wiggles and the skin is the color of teak.

chicken, bread, porcini mushrooms, broth, salt, paprika, olive oil, butter

Taken from cooking.nytimes.com/recipes/11312 (may not work)