Preheat oven to 3500F. Remove giblets and sprinkle inside of bird with salt and pepper. Tie legs together and fold wings back. Place roaster in roasting pan or baking dish along with giblets. Pour in 2 cups hot water. Roast 1-1/4 hours, basting occasionally with pan liquids.
Meanwhile, prepare dressing: tear bread into 1/2-inch pieces; place in large bowl with onion, celery, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper, sage, and thyme. Mix well and set aside. After 1-1/4 hours, remove roaster from oven.
Reserve giblets and pour 2 cups of pan juices through strainer into a medium-sized saucepan; reserve for gravy. Add water to remaining pan juices, if necessary, to bring liquid to 1-1/2 cups. Ladle into bowl with dressing mixture; add eggs and mix until thoroughly moistened.
With hands, mold stuffing around outside of roaster to form a “nest.” Brush butter over breast. Return roaster to oven; continue cooking 45 minutes to 1 hour longer or until dressing is cooked and lightly browned and juices run clear with no hint of pink when roaster thigh is pierced.
If desired, serve nested roaster from roasting pan. Or run spatula under bird to loosen it and carefully transfer to heated platter, keeping dressing intact. Serve with Creamed Giblet Gravy.
Creamed Giblet Gravy
2 cups reserved pan juices
Reserved roaster giblets, chopped
3/4 cup milk
1/4 cup flour
Salt and ground pepper to taste
Chop giblets and add to pan juices; over medium heat, bring to a simmer. In small bowl, make a smooth paste of milk and flour. Whisk flour mixture into pan juices and continue whisking until gravy is thickened. Season with salt and pepper to taste.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission