Instructions: Place roaster on its back and use your fingertips to break the skin membrane at the neck opening on each side of the breast. Work your fingers under the skin across both sides of the breast and continue along the thighs and legs. Be careful not to break the skin thats attached at the center of the breastbone. In a food processor fitter with steel blade, combine blue cheese, garlic, butter and mushrooms. Process, pulsating on and off, until mushrooms are coarsely chopped and mixture just holds together.

Then, spoon the stuffing under the skin, working over the breast, thigh, and leg areas, smoothing it evenly over each side of the bird. When the bird is stuffed, gently press it onto the vertical roaster so the metal ring at the top comes through. Set the roaster in an 8-9 inch cake pan and add 1/2 cup water to the roasting pan. Baste with a mixture of 1 tablespoon of dry white wine with paprika. This will give a rosy color to the bird and the chicken will brown beautifully. Sear for 15 minutes in a preheated 450 degree oven. Lower temperature to 350 degrees and cook for 15 to 18 minutes per pound

Food Tip: Carve the bird over rice so the rice catches the drippings.

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