Roast chicken with stuffings

Roast chicken gives a crisp skin and finish whereas pot-roast chicken - done with a lidded pot - will be more moist but have less texture. The best accompaniment to this dish is the chicken’s own gravy, and this may be jazzed up with mustard, a herb such as tarragon or parsley, or some dried wild mushrooms should the occasion warrant. Stuffings lend interest to the dish if gravy is the accompanying liquid of choice and don’t seem to worry less a