Recipe - Roast Stuffed Chicken In The Old Portuguese Manner

5 pound Roasting chicken; with
giblets
1 lg Garlic clove; smashed
1 teaspoon Kosher salt
1 tablespoon Sweet Hungarian paprika
One fourth cup Olive oil
1 cup Dry white wine
=== STUFFING ===
2 cup Chopped onions
1 tablespoon Chopped garlic
One fourth cup Olive oil
One fourth cup Lard
Giblets from the chicken
One half pound Ground lean pork
4 cup Bread crumbs
4 Hardboiled eggs; peeled and
chopped
One half cup Chopped green olives
1 tablespoon Sweet Hungarian paprika
2 tablespoon Chopped parsley
One fourth cup Port wine
One half cup Chicken stock
Salt; to taste
Freshlyground black pepper;
to taste

In a bowl combine the garlic, kosher salt, 1 tablespoon of the paprika, and
1 tablespoon of the oil. Beat together until smooth. Rub this mixture all
over the chicken, inside and out. Place the chicken in a shallow bowl,
cover, and refrigerate overnight. For the stuffing: In a skillet heat olive
oil and lard, add onions and garlic and saute for 5 minutes. Then add the
pork, breaking up the pieces as it cooks. Meanwhile, in a bowl toss
together the bread crumbs, eggs, olives, paprika, parsley, mix well. Add
the sausage mixture into the bowl. Pour in the port and chicken stock to
moisten the stuffing. It should be moist, not soggy. Season to taste with
salt and pepper. Preheat oven to 450 degrees. Fill the cavity of the
chicken with the stuffing. Don't pack it in. Rub the outside of the chicken
with the olive oil, and place it in a roasting pan. Roast uncovered for 20
minutes. Lower the heat to 350 degrees, brush the chicken again with the
olive oil and the pour the white wine over the chicken. Continue to roast
for 1 One half hours or until juices run clear. This recipe yields 4