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1
Bring the stock to a boil over high heat in a medium pot, then reduce the heat to medium-low and add the chicken neck and giblets and any other trimmings.
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2
Simmer for 30 minutes, until the stock reduces by about one-third.
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3
Strain the stock, discarding solids.
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4
Meanwhile, melt the butter in a medium saucepan over low heat.
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5
Add the onion and cook for 6 to 8 minutes or until just soft, then stir in the bread crumbs, parsley, thyme or savory, and chives, and season to taste with salt and pepper.
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6
Cook for about 3 minutes, then remove from the heat and set aside to cool to room temperature.
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7
Preheat oven to 400F/200C (Gas Mark 6).
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8
Season the chicken all over, inside and out, with salt and pepper, then fill the cavity with stuffing, being careful not to pack it too tightly.
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9
Push thyme sprigs lightly into the stuffing so that they protrude.
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10
Secure the opening with a small skewer, then roast the chicken on a rack in a roasting pan for 20 minutes.
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11
(Put the leftover Stuffing in a small baking dish and put it in the oven with the chicken, if you like.)
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12
Reduce the heat to 350F/175C (Gas Mark 4) and continue roasting for about 20 minutes per 1b/40 minutes per kg (not counting the first 20 minutes).
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13
To test for doneness, stick a skewer into the thigh; if the juices run clear, the chicken is done.
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14
When the chicken is cooked, remove the rack with the bird still on it and set aside to rest.
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15
Spoon the excess fat out of the roasting pan, then put the pan on the stove top over low heat.
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16
Sprinkle in the flour and stir until a roux forms.
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17
Add the reserved stock.
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18
Increase the heat to high and deglaze, scraping up the browned bits from the bottom of the pan.
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19
Continue to cook, stirring constantly, until the gravy is thick.
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20
Carve the chicken and serve with the gravy on the side.
