Crash9 posted a recipe for baked chicken during the days we were wandering in the desert. Essentially you stuff the bird with Spanish rice, (remove giblets of course) put it in a iron Dutch Oven,cover on, and stick that in the oven, and baked it at 500 degrees for an hour, and then back it off to 375 and cook it for two more. You get a sweet tasting moist chicken where the meat flakes off with a fork, enfused with the flavor of the stuffing. In addition, I have found if you raise the chicken up slightly from the bottom of the Dutch Oven using one of those little grate inserts, the high temperture melts every bit of fat out of the bird, giving one a much better chicken health wise. Today I baked another one and found out something else - the leftovers make a killer chicken rice veggie soup. I boiled the leftover chicken for about 45 minutes, strained off the resulting broth, deboned the carcass back into the broth, threw in the left over rice stuffing, a can of corn, a can of carrots, a half a can of pinto beans, a teaspoon of salt, pepper and a few dashes of Lawry Season Salt, and it made an absolutely killer gallon of stew. Also, I experimented and stuffed one with Chinese Fried Rice instead of Spanish, and it was a great variation. Thanks crash, for the recipe that keeps on giving.