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Hi Barbara: As promised, I prepared this recipe with changes to the stuffing. I did not use packaged stuffing mix because of the sodium content. Instead I prepared stuffing "from scratch", leaving out the poultry seasoning and relied heavily on flavours from the juices of boiled down chicken & partridge giblets and meat removed from the partridge legs, prior to stuffing the partridge breast, with a bouquet garni, It worked out beautifully. Prior to roasting the stuffed chicken, I made a thin paste from olive oil and paprika, then using all of this paste, painted the entire chicken and put it into a very hot oven (400) for 20 minutes. This browned the skin; I then covered the chicken with a foil tent,turned down the oven and let it do its thing for 2 hours. I will post this recipe and let you know when it is accepted and posted. You may be interested in a variation on your theme. Thanks once again, Barbara, it is an amazing concept for cooking chicken.

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TOOLBELT DIVA May 20, 2003
Partridge Stuffed Chicken and Gravy