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1
Melt 4 tablespoons butter in heavy large skillet over medium heat.
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2
Add onion and saute until just beginning to soften, about 6 minutes.
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3
Remove from heat.
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4
Add breadcrumbs, parsley, thyme, lemon juice and lemon peel and stir gently to blend.
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5
Season stuffing generously with salt and pepper.
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6
Cool.
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7
(Can be prepared 6 hours ahead.
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8
Cover and refrigerate.)
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9
Preheat oven to 400F.
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10
Pat chicken dry with paper towels.
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11
Spoon stuffing into cavity of chicken.
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12
Tie legs together to hold shape.
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13
Rub remaining 2 tablespoons butter over outside of chicken.
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14
Sprinkle chicken lightly with salt and pepper.
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15
Pour oil into heavy large roasting pan.
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16
Place chicken in pan.
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17
Arrange 6 bacon slices over chicken.
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18
Arrange potatoes around chicken.
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19
Roast chicken and potatoes 45 minutes.
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20
Reduce oven temperature to 375F.
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21
Starting at 1 short end of each remaining bacon slice, roll up into cylinders.
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22
Secure with toothpicks.
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23
Arrange bacon rolls and sausages around chicken.
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24
Remove bacon slices from atop chicken; reserve for garnish.
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25
Continue roasting chicken until meat thermometer inserted into thickest part of thigh registers 180F and potatoes are tender, about 45 minutes longer.
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26
Transfer chicken, potatoes, sausages and bacon rolls to platter.
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27
Tent chicken with aluminum foil to keep warm.
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28
Pour off all but 3 tablespoons drippings from roasting pan.
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29
Finely chop chicken liver.
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30
Add liver and onion to drippings in roasting pan and saute over medium heat until onion begins to turn golden, about 3 minutes.
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31
Sprinkle with flour and stir 2 minutes.
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32
Gradually stir in wine and remaining 1 cup Chicken Giblet Stock.
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33
Simmer until thickened to sauce consistency, about 5 minutes.
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34
Season with salt and pepper.
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35
Garnish chicken with reserved bacon slices.
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36
Pass gravy and jelly separately.
