Behold and I called forth an asparagus chicken

Keep in mind folks, these instuctions are for the book, and thus comply with the equipment list below. If you are doing this at home, use a casserole dish and a 5 pound bird.

Ingredients
1 2-3 poundd young whole chicken
1/2 pound of fresh asparagus
some butter or margerine
salt
garlic powder
poultry seasoning (if you have it)
1/2 small onion
some mushrooms (if that's your bag, baby)

Utensils
Bread pan
2 forks
knife
tin foil
Meat thermometer (optional)

Instructions
Baking a chicken is a nice easy way to make a meal for several people or to ensure that you have leftovers for the rest of the week. While buying a whole chicken isn't necessicarily the cheapest way to get chicken, it is usually close. Whole chickens usually weigh between 4 and six pounds, but for our purposes we need something smaller. A 2 and a half pound young chicken is perfect for cooking in a dorm oven. Not only does it take less time to cook, but you can do it in a large bread pan, and there are fewer leftovers. I have already included instructions for a baked chicken earlier in the book, but it is a little different baking a chicken with vegetables inside.

Preheat the oven to 350 degrees.
Take the chicken out of its package and rinse it well. Put a little butter inside the chest cavity, then put whichever seasonings you prefer in there.
Put the mushrooms and asparagus inside the chicken through the larger hole, making sure that the tips of the asparagus are inside the bird. You may have to cut the asparagus in half, which means you will need to use a little less asparagus.
Put the chicken breast side down into the pan.
Since we are working with a bread pan here, we won't put any potaoes around the bird, but when I do this at home with a casserole dish, I put other vegetables in there.
Smear some butter on the outside of the chicken and season it fairly heavily.
Cover the pan in tinfoil and put it in the oven.
After an hour take it out and turn the chicken over with the forks. Cover the chicken with foil and return it to the oven.
If you have a meat thermometer, the chicken is done whin meat in the thigh is at 180 degrees. Otherwise, make sure that it cooks for at least 25 minutes a poind (remembering the half pound of asparagus. When you poke it with a fork, only clear liquid should come out.
When the chicken is done, take the foil off and turn the oven up to broil. Let it crisp the skin before removing from the oven.
Put the chicken on a plate then cut straight down the breast bone and pull the chest apart with the forks. Take the asparagus out. The ends that were sticking out may be a little wilted. That's okay.

Some other things to try:
Put some whole waterchestnuts in the chicken with the asparagus.
Use brocciflower or cauliflower instead of asparagus. Broccili may not work well, and I don't think it would taste right.
Serve with bread or fresh rolls.
Stuff with sliced carrots and onions and peppers.