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1
preheat oven at 350f and cook on 350f
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2
wash chicken inside and out and giblets under cold water
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3
dry with paper towel the chicken, remove excess fat from chicken
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4
sprinkle side salt and pepper in the cavity,
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5
chop liver and medium saucepan cook rest of giblets cover and one and a half cups of water , cook untill tender
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6
making stuffing and 2 tablespoon hot butter and medium skillet, saute onions until golden.
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7
add liver, salt a one minute.
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8
remove from heat stir in bread cubes, parsley ,thyme, salt and pepper.
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9
add milk, tossing mixture with a wooden fork.
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10
lightly fill cavity with stuffing,lace cavity with twine ; bootlace fashon.tie legs with twine ; tuck wings under.
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11
place on rack and roasting pan.
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12
brush with butter and mayonnaise on chicken.
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13
roast chicken uncovered, 2 1/2 hours.
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14
during roasting baste chicken occasionally with the pan drippings .
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15
chicken is done when legs are easily moved.
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16
remove chicken from oven and place on serving platter, remove twine from chicken, let chicken stand 15 minutes before carving, save your chicken broth ,from: roasted chicken.
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17
strain the giblets, set aside.
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18
1/2 cup of giblet broth,add to 1 cup of roasted chicken broth, pour into the roasting pan, let to Broth cook down to one cup of broth.
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19
chop giblets; pour into gravy bowl.
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20
this is to keep chicken juicy.
