1 roasting chicken, 4 to 5 pounds seasoned salt 1 onion, peeled 1 carrot, cut in 1-inch chunks 1 rib celery, cut in 1-inch chunks 1 tablespoon cornstarch 1 cup fresh orange juice finely chopped green onion and parsley, for garnish

Preparation

Wash chicken and rub with seasoned salt. Stuff cavity with onion, carrot and celery. Place chicken in shallow baking dish or on a rack in a roasting pan. Roast at 325° for about 3 hours (internal temperature should be about 375°). Mix orange juice and cornstarch in a small bowl or measuring cup. About 30 minutes before chicken is done, brush chicken generously with orange juice mixture. Brush again about 15 minutes before done. Sprinkle with chopped green onion and parsley before serving, if desired.