Eh, it’s just a roast chicken. I felt like dressing it up a bit, so I stuffed it with a mixture of chicken livers, corn bread, chicken stock, shitake mushrooms, parsley, sage, salt, and pepper.
I stuffed and trussed the bird, and then I made an herb butter (thyme, parsley, rosemary), and placed the butter under the skin of the bird. Since the bird was stuffed, I wanted to add the fat to make sure the bird didn’t dry out (longer cooking time due to stuffing). Roasted at 350 for about an hour and twenty minutes.