(For Electric Stoves Only)
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1 large grocery sack
3 lb. whole fryer chicken,
cleaned and dried
1 tsp. salt
1 1/2 Tbsp. shortening
1/2 Tbsp. soft oleo or butter
paprika

Preheat oven to 425 degrees. Rub shortening over chicken.
Smear butter inside chicken. Cross chicken legs; tie. Turn
the wings akimbo so they won't flop. Salt chicken inside and
out; sprinkle a little paprika on the back of the chicken. Lay
a piece of waxed paper on the bottom of the bag (not on the
sides). Place bag on a rack in a shallow roasting pan.
Sprinkle paprika on the breast of the chicken. Breast side up,
slip chicken into the bag onto the waxed paper. Balloon the
bag, so the bag doesn't hug the chicken. Tie the bag shut.
Bake 1 hour; reduce heat to 400 degrees and bake 45 minutes. Remove
to a plate by cutting open the bag. Don't spill the gravy.
Note: For a 3 1/2 pound chicken, bake 2 hours; 3 pound
chicken, bake 1 hour and 45 minutes; 2 1/2 pound chicken, bake
1 hour and 30 minutes.