1 frying chicken, about 3-1/2 lbs
2 tbsp butter or margarine
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/4 cup finely chopped celery
1 jar (2 oz) diced or sliced pimientos, drained
2 cups frozen or fresh or canned corn
red pepper sauce
1/2 tsp dried thyme or sage leaves
1/2 tsp salt
1/4 tsp pepper
1 to 2 tbsp soft butter or oil
Remove giblets and rinse chicken. Pat dry. Sprinkle cavity with salt and pepper.
In a large skillet, melt butter. Saute the onion, green pepper and celery until softened but not browned. Stir in pimientos, corn, red pepper sauce to taste, thyme or sage, salt and pepper. Stir. Cook for a few minutes.
Stuff chicken. Close opening. Turn the wings back and tie legs together, if desired.
Rub chicken with butter or oil. Sprinkle with more thyme, black pepper and red pepper sauce. Place on a roasting rack in a shallow pan.
Place in a preheated oven at 450 F. Turn heat down to 350 F. Roast 1-1/4 to 1-1/2 hours. Baste with pan juices occasionally. Serve hot from oven.
Serves 4 to 6.
Good served with french fries or baked potato wedges, sliced tomatoes and buttered dinner rolls.