3 lb. Roasting Chicken
Melted Butter
Thyme
Onion Salt
Basil
Salt & Pepper
2 stalks Celery, minced fine
1 Onion, minced fine
2 Eggs
1/2 C. Milk
Seasoned Bread Cubes Stuffing Mix
Soy Sauce
Flour
Water

Wash and pat dry chicken. Clean cavity well, reserving giblets for gravy. Brush chicken with melted butter. Sprinkle inside and out generously with thyme, onion salt, basil and salt and pepper to taste. Combine celery, onions, eggs, milk and stuffing mix. Stuff lightly into cavity of chicken. Bake at 450 degrees for one hour. Reduce heat to 300 and bake one hour longer. Boil giblets until done. Strain, reserving liquid temporarily. Drain and strain pan drippings from chicken into small sauce pan, adding giblet broth if necessary to equal 2 cups. Add a dash or two of soy sauce. Heat to boiling over medium high heat. Add 2 T. Flour to 1/2 C. cold water, and stir into drippings, cooking until thick. Stir in giblet pieces. Serve roasted chicken with giblet gravy.