The hardest part, for me, was deboning the chicken- which is quite daunting BUT doable. They say practice makes perfect and that’s SO true.
Stuffing the chicken is – the fun part. Be careful not to over –stuff it. You should be able to easily close the chicken with the flaps over lapping- then do the tying.
This dish can be made ahead and roasted the next day. Use a roasting pan if you have one, or place the dish on a cookie sheet with a pan underneath to catch drippings. It may not be fancy, but it works!
Do make the gravy using this chicken stock cause it tastes great!