THE NAKED CHICKEN

Anyway, here's my recipe... I call it "THE NAKED CHICKEN" because I think
the guy who gave it to me got it from that naked chef guy on TV. He never
wrote it down or nothin' he just said "get this stuff and do this" and
because my memory ain't so good, I just kind of winged it (ha ha).

I love it because it's not too tough but makes me feel like a real chef.
Also tastes as good as anything you get at a restaurant.  And really
impresses the chicks and the squares.

Ingredients:
-1 Whole Chicken (however big you want to feed as many as you want)
-some lemons
-some onions
-some "fresh" herbs (not the dried ones in little jars, the fresh stuff in
little packets in the fruit section)

I usually use rosemary, marjoram and/or thyme, but you can use whatever.

If your chicken is frozen, unfreeze it.  Then shove your hand up its ass and
pull everything out.  This is icky but fun.  Sometimes I shove my hand all
the way though the neck and make chicken hand puppets.  Don't tell anyone
you did this when serving the chicken.

Cut the lemons and onions into wedges and shove them into the chicken's ass
where the giblets and stuff was. Just stuff in as many as you can.

Then chop up all you're herbs and mix 'em together.  Now stuff the herb
mixture in the top of the chicken between the skin and the breasts.  Do both
sides and just keep shovin' 'em in.

Now just put that sucker on a roasting pan in a 350-400 oven for 1 1/2 hours
or so (depends on the size of your chicken)  You can roast some potatoes in
there if you need to impress a chick with sides and stuff.

The herbs, lemons, and onions cook into the chicken and give it some super
cool flavor. You won't believe you cooked something so good by yourself.
Just carve it up and enjoy!

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