Roasted Rooster and Vegetables

I went to watch and help some friends on butchering day earlier this week. We caught and processed 12 or 13 roosters that needed to be in the freezer before winter. This one came home with me :-D Instead of traditional stuffing or roasting it unstuffed, I decided to see what would happen if I stuffed it only with vegetables.

1 whole 3-1/2# roasting rooster or chicken

1c chopped celery

½ a sliced fennel bulb

½ a chopped medium onion

8 quartered Brussels sprouts

2 fresh sliced carrots

Chop or slice the vegetables into a 2 quart pan with a little butter and water. Simmer just a few minutes to coat the vegetables then stuff into the rooster (or chicken). Top with a couple pats of butter and drizzle with a little olive oil or a mix of extra virgin olive oil and balsamic vinegar. Roast, covered 2 hours, or until the meat is well cooked and the bones are loose, between 350° and 375°. Baste several times during cooking. . .Lin