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Roast Chicken with Bread Stuffing

  Wash and rinse the chicken and sprinkle the inside with the salt and pepper. 
  Mix all stuffing ingredients together. Stuff the chicken and truss. Salt the outside lightly. Add freshly ground pepper, if desired. Put in a small roasting pan. Add 1/2 cup water. Tent with foil and roast in a preheated oven at 375 F. for 3 hours. Uncover for the last 15 minutes to brown the skin. Place the chicken on a heated platter, removing the stuffing by spoonfuls and placing around bird.
  To make gravy, skim the fat from the roasting pan and add 2 cups water. Simmer until the brownings have dissolved. Thicken with 2 tablespoons of cornstarch, which have been dissolved in a 1/2 cup cold water. Season to taste.

Serves 6

1(5-6-pound) roasting chicken
1/2 t. salt
freshly ground pepper (optional)
4 cups bread cubes
2 eggs, lightly beaten
1/3 cup milk
dash salt and pepper
1/2 c. chopped celery
pinch saffron
2 cups water
2 T. cornstarch
1/2 c. cold water

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