Baked Chicken with Ham Stuffing

• 5 lb. Whole chicken
• 1 lb. Cooked ham, chopped
• ¼ teaspoon salt
• grated rind, 1 lemon
• 8 olives, chopped
• 1 hard boiled egg, chopped
• pepper
• ½ cup seedless raisins
• 1 potato finely diced
• chopped cooked giblets

Cover chicken with water and simmer until nearly tender. Drain. Combine remaining ingredients, moistening with stock, if necessary. Stuff parboiled chicken and bake in hot oven (425) until tender and browned, basting occasionally with stock of broth used to cook chicken giblets in.

Serves 5