| 1 | In bowl, mix cheese, ?tspn dried thyme (or 1.?tspn minced fresh thyme), and ?tspn pepper. |
| 2 | Rinse chicken with running cold water and drain well. |
| 3 | Sprinkle inside of chicken with 1 tspn salt and ?tspn pepper. |
| 4 | Place parsley sprigs, green onions, and 1 tspn dried thyme (or 10 thyme sprigs) in cavity. |
| 5 | Rub outside of chicken with ?tspn salt. |
| 6 | with chicken breast side up, fold wings under back of chicken so they stay in place. |
| 7 | Starting at neck end, carefully loosen skin and meat on breast. |
| 8 | Gently push cheese mixture between skin and meat, being careful not to rip skin. |
| 9 | Fold neck skin under chicken and fasten to back w/skewers. |
| 10 | With string, tie legs and tail together. |
| 11 | place chicken, breast side up, on rack in open roasting pan. |
| 12 | Insert meat thermometer into thickest part of meat between breast and thigh. |
| 13 | Roast in 350°F oven about 2.?hrs. |
| 14 | When chicken turns golden, cover loosely w/foil. |
| 15 | Chicken is done when thermometer reaches 175°F to 180°F. |
| 16 | when chicken is done, place on warm, lg. |
| 17 | Platter; keep warm. |
| 18 | Remove rack from roasting pan. |
| 19 | Skim fat from drippings; discard. |
| 20 | Add ?cup water to roasting pan; stir to loosen brown bits. |
| 21 | Pour into 1-qt. |
| 22 | Saucepan; over high heat, heat to boiling. |
| 23 | Serve w/chicken. |
| 24 | mm by sue woodward |
