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1
Preheat the oven to 425 degrees.
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2
Place the rice, 2 cups of the water, salt to taste and the bay leaf in a small saucepan with a tight-fitting lid.
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3
Bring to a boil and stir and simmer for 45 minutes, or until done.
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4
Remove the bay leaf and drain.
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5
Set aside.
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6
Melt 2 tablespoons of the butter in a saucepan, add the chopped onions and celery.
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7
Cook, stirring, over low heat until the vegetables are wilted, about 5 minutes.
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8
Add the Sherry, the drained rice and salt and pepper to taste.
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9
Blend well and let cool.
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10
Spoon the rice mixture into the pheasant cavity and truss.
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11
Place the pheasant in a shallow roasting pan, season with salt and pepper to taste.
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12
Rub with the oil.
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13
Lay the pheasant on one side and scatter the neck, the gizzard and onion halves around it.
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14
Place the roasting pan in the bottom rack and bake the pheasant for 20 minutes, basting occasionally.
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15
Turn the pheasant on its other side and bake for 20 minutes more, basting occasionally.
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16
Reduce the heat to 400 degrees and remove the fat from the roasting pan.
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17
Place the pheasant on its back.
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18
Add the remaining tablespoon of butter, the chicken broth and the remaining quarter cup of water and roast, basting occasionally, for 20 minutes more, or until browned all over.
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19
Place the roasting pan on top of the stove; untruss the pheasant, remove from the pan and set aside for carving.
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20
Bring the gravy in the pan to a boil for 30 seconds, stirring and scraping to deglaze.
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21
Carve the pheasant; serve with hot gravy and the stuffing.
