shI am re posting this post, this is for those who would also like to have the traditional roast stuffed chicken on Thanksgiving day.  I would appreciate your respect on this post, as I got some adverse comments last time I posted this in the vegetable category

I have posted several vegetable dishes for Thanksgivng as well.

Those who do not eat meat please dont go to this post, I am just posting this cos I would like to have a traditional Thanksgivng with turkey, and the rest of the stuff that goes with it, however I could do only with a roast chicken as turkey is very very expensive in sL and not freely available.

1 medium sized chicken, pepper and salt, dripping

Have the fowl drawn and trussed for roasting.  Rub it over with pepper and salt and then with dripping, place it on a baking tin and roast in a moderately hot oven, basting frequently.  It will take from 1 1/2 to 2 1/2 hours according to the age and size of the bird.  A short time before the fowl is to be taken from the oven dredge it with flour and let it brown nicely.  When the fowl is ready lift it on to a dish, remove the trussing, string, and pour the gravey round, but not over the chicken.

Stuffing

the liver,heart and gizard of the chicken             powdered cinnamon,cloves, and

                                                                                    pepper

Bombay onions,

2 oz mashed potatoes                                           dripping,2 hard boiled eggs

                                                                                    2 oz grated bread, 1teaspoon

1 tbs worcester sauce                                            mustard

1 tbp chopped fennel                                              half a teacup or a little less stock

salt

Making the stuffing - boil and mince finely the liver, heart and gizzard, and mix together with the potatoes and the grated bread, add the fennel and sauce, and season with pepper, salt, cloves and cinnamon.  Chop the onions, heat the dripping in a stewpan, put in the onions and let them cook for a few minutes then put in the mixed ingredients and the stock and stir over the fire for about 15 minutes.  Take it off the fire and mix in the hard boiled eggs finely chopped.