Roast Chicken with Oyster Stuffing

Makes 6 servings  (4 cups stuffing)

1             can (8 ounces)  whole oysters
1             celery rib , chopped
1             small onion , chopped
1/4          cup butter , cubed
2             tablespoons minced fresh parsley
1/2          teaspoon Italian seasoning
3             cups cubed bread  , lightly toasted
1             roasting chicken (6 to 7 pounds)
1/4          cup butter , melted
1 to 2      teaspoons paprika

1 .      Drain oysters  , reserving liquid  ; coarsely chop oysters ; set aside .
2 .      In a small skillet , saute celery and onion in butter  until tender  . Stir in parsley  and Italian seasoning  . Place bread  cubes in a large bowl  ; add the butter mixture , oysters and 1/4 cup of reserved oyster liquid .
3 .      Just before baking , loosely stuff chicken  with stuffing  . Place breast side up  on rack  in a large roasting pan  ; tie drumsticks  together  . Combine melted butter  and paprika  ; spoon over chicken .
4 .       Bake uncovered  at 325* for 2 to 2-1/2 hours  or until  a thermometer  reads 180* for chicken and 164* for stuffing , basting occasionally  with pan drippings .(Cover loosely with foil  if chicken browns to quickly .
5 .       Cover chicken and let stand for 10 minutes  before removing stuffing and carved . Skim fat  and thickened pan juices  for gravy if desired .
The aroma of this moist , golden brown chicken is almost is almost as wonderful  as the first bite  , and the oyster stuffing is to die for .