Stuffed Chicken with Gravy

Celery, chopped (leave some larger pieces)
2 onions, chopped (leave some larger pieces)
Carrots, cut into large pieces
16 oz package stuffing
2 cans chicken broth
butter
Whole chicken
Basil
Lemon zest
Salt and pepper to taste
Sour cream
Flour or cornstarch
1 Tbs catsup (optional)

Sauté (small cut) onions and celery with some salt and pepper. Mix these into the dry package of stuffing. Slowly add some chicken broth to this and let it soak. Wash and dry the chicken and put salt and pepper on the inside cavity. Stuff with mixture and seal cavity up with metal prongs, tucking tail in. Place breast-side down in pan with large chopped vegetables (carrots, celery and onions). Rub some salt and pepper on top of the chicken. Sprinkle some basil and lemon zest on top as well. Bake at 400°F. Cooking time depends on the size of chicken. See package for cooking time.

Cover for 1st 30 minutes to prevent top from burning. Baste with butter every 10 minutes or so. Add chicken broth as needed. Towards the end flip chicken over to brown the bottom. The rest of the stuffing may be cooked according to package directions. Water will need to be added to keep stuffing moist.

To make gravy take the liquid from the finished chicken and add a little more broth. Mix some sour cream and water with some flour or cornstarch. Add salt, pepper and catsup to taste. When gravy is thick enough strain to remove any clumps.

Author: Dorothy M (my 1st Mother-in-law)