Wash the chicken and wipe inside with a damp cloth- dry thoroughly. Stuff loosely with bread stuffing. Skewer opening shut and lace with cord. Fold neck skin over back and fasten with a skewer. Fold wings across back and tie tips together with cord. Also tie drumsticks to tail.
Place breast up on rack in shallow roasting pan. Brush with melted butter. (I like to put chicken stock (2 cups) in bottom of roaster). Cover with foil or lid of roaster. Roast at 350°F for approximately 2 ½- 3 hours basting occasionally with drippings. Continue roasting till done—-175° on meat thermometer inserted in the thickest part of thigh or until you can easily move drumstick up and down. Remove chicken to warm platter and let stand a few minutes before carving.
You will need approximately 4 cups of crumbled bread (2-3 days old)
¼- ½ cup chopped onions
1 tsp salt
½ tsp pepper
Sage to taste
1/3 – 1/2 cup softened butter
Toss gently and add some broth or extra butter if stuffing is too dry. You may also add finely chopped celery or sautéed mushrooms if desired.
Pour fat and meat juices from roasting pan into a large measuring cup. When fat comes to the top, skim off. For 2 cups of gravy, measure ¼ – ½ cup fat into skillet. Blend in ¼ cup of flour. Keep heat low. Add meat juices and stock to make 2 cups. Pour into roasting pan and blend until smooth. Scrape in crusty bits. Stir constantly until mixture thickens. Season with salt and pepper. If it needs a bit more flavour, add a chicken bouillon cube.