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Roast Chicken With Rice & Spinach Stuffing

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About 3-1/2 hours before serving: Prepare Rice Spinach Stuffing. Remove giblets and neck from chicken; refrigerate for use in soup another day. Rinse chicken with running cold water and drain well. Spoon some stuffing lightly into neck cavity. Fold neck skin over stuffing; fasten neck skin to back with 1 or 2 skewers. With chicken breast-side up, lift wings up toward neck, then fold under back of chicken so they stay in place. Spoon stuffing into body cavity. * 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 roasting pan. In cup, mix salad oil, rosemary, pepper, 1 teaspoon salt, and 1 teaspoon grated lemon peel. Rub chicken all over with herb mixture. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone. Roast chicken in 350°F. oven about 2-1/2 hours, basting occasionally with pan drippings for an attractive sheen. When chicken turns golden, cover loosely with a tent of foil. Start checking for doneness during last 30 minutes of roasting. After chicken has roasted 2 hours, trim ends from green beans; slice each green bean lengthwise in half. Peel carrots; cut each carrot crosswise in half; cut each half lengthwise into thin strips about the same size as sliced green beans. In 12-inch skillet over high heat, in 1/2 inch boiling water, heat carrots and green beans to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally, until vegetables are tender-crisp; drain. Toss vegetables in skillet with margarine or butter and 3/4 teaspoon salt; keep warm. Chicken is done when thermometer reaches 175° to 180°F. and thickest part of drumstick feels soft when pressed with fingers protected by paper towels. Place chicken on warm large platter; let stand 15 minutes for easier carving. Prepare gravy: Remove rack from roasting pan. Pour pan drippings into 2-cup measuring cup (set pan aside); let drippings stand a few seconds until fat separates from meat juice. Skim 2 tablespoons fat from drippings into 2-quart saucepan; skim and discard any remaining fat. To meat juice in cup, add water to equal 2 cups liquid. Add meat-juice mixture to roasting pan; stir until brown bits are loosened. Into fat in saucepan over medium heat, stir flour; cook, stirring constantly, until mixture turns a golden brown, about 5 minutes. Gradually stir in meat juice and bouillon, stirring constantly, until gravy boils and thickens slightly. To serve, arrange rice stuffing from casserole around chicken on platter; garnish chicken with remaining 1 teaspoon grated lemon peel. Serve with green beans and carrots. Pour gravy into gravy boat; serve with chicken. Makes 6 servings. chick 12

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