Roast Chicken with Dressing

Roast Chicken with Dressing

Method

1. Prepare moist bread dressing .2. Remove giblets and neck from chicken ;reserve for gravy . Rinse chicken with running cold water and drain well . Spoon some of the dressing lightly into neck skin over dressing ; fasten neck skin to back with skewer . With chicken breast-side up ,lift wings up towards the neck ,then fold under back of chicken so they stay in place .3. Spoon remaining dressing lightly into body cavity . Close by folding skin lightly over opening ;skewer closed if necessary . With string tie legs and tail together .4. Place chicken ,breast -side up ,on rack in open roasting pan ;brush with salad oil ;sprinkle with paprika ,pepper and 1/2 tsp salt . Roast at 350 F for about 2 1/2 hours . Start checking if done towards last 30 minutes . 5. When chicken turns golden ,cover loosely with a ''tent'' of folded foil. Remove foil towards end of roasting time and ,with pastry -brush , brush chicken genorously with pan drippings. Chicken is done when thickest part of leg feels soft when pinched with fingers protected by paper towls . 6. While chicken is roasting ,prepare giblets and neck for use in gravy: In a 1 -Quart saucepan over high heat ,heat giblets, neck , onion,1 cup water , and 1/4 teaspoon salt to boiling . Reduce heat to low ;cover and simmer 30 minutes or until giblets are tender . Drain ,reserving broth ;discard onions . pull meat from neck ;discard bones ;coarsely chop neck meat and giblets;refrigerate .7. When chicken is done ,place on warm platter ;keep warm . Prepare gravy . Remove rack from roasting pan ; pour pan drippings into a 2 cup measure or small bowl 'let stand a few seconds until fat separates from meat juice . Skim 3 tablespoons fat from drippings into a 1 -quart saucepan ;skim off and discard any remaining fat . Add reversed giblet broth to roasting pan ;stir until brown bits are loosened ;add to meat juice in cup to make 1 1/2 cups . Into the fat in saucepan over medium heat ,stir in flour and 1/4 teaspoon salt until blended ;gradually stir in meat juice mixture ;cook ,stirring constantly until mixture is thickened . Add reversed giblets and meat;cook until mixture is thickened . Add reserved giblets and meat ; Cook until heated through . Pour gravy into gravy boat .8. To serve ,arrange parsely sprigs around chicken . Serve with gravy. Make 6 servings.

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