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Pre heat oven to 375F
Remove chicken from package and check for giblet package, remove this and either discard or use it for gravy.
Wash chicken inside and out with cold running water. Stuff cavity with bread stuffing or lightly salt the inside of cavity. If not stuffing the bird you can place an onion, sage leaves, grapes or apple inside for extra flavor.
Place washed bird breast side up ( this means the drum sticks are pointed upwards)on a rack in a roasting pan and add 1 cup of chicken stock to bottom of pan. Lightly oil outside of bird and sprinkle with salt and pepper and paprika.
20 minutes per pound for an unstuffed bird and 25 to 30 minutes for a stuffed bird.
Baste chicken with pan juices after the first hour and check for doneness by pulling the leg away from the side of the chicken, if it is loose or comes off then the bird is done.
Make gravy from the juices at the bottom of the roasting pan after pouring off some of the excess fats.
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