2tablespoonsbutter, or the fat rendered from the inner chicken fat
½pound bulk sausage
1cup finely chopped onion
1tablespoon loosely packed leaf sage
¼cup finely chopped parsley
1cup fine, fresh bread crumbs
1egg, lightly beaten
Salt to taste, if desired
Freshly ground pepper to taste
1cup tousled pecans
1onion, peeled and quurtered
Preheat the oven to 400 degrees.
Remove the gizzard, heart, and liver from the chicken. Cut away and discard the tough outer membrane of the gizzard. Chop the soft, fleshy part of the gizzard, heart, and liver.
Heat the butter in a saucepan and add the sausage, breaking it up with the flat side of a metal kitchen spoon. Add the liver mixture and chopped onion. Cook, stirring, about 3 minutes, and add the sage.
Cook about 3 minutes more, stirring, or until the sausage is cooked. Add the parsley, bread crumbs, egg, salt and pepper to taste, and the pecans. Blend well and let cool.
Sprinkle the chicken inside and out with salt and pepper to taste. Stuff the chicken with the pecan mixture and truss. Place the chicken on its side in a shallow baking dish and scatter the quartered onion around it.
Roast the chicken 20 minutes. Turn the chicken to the other side and continue roasting, basting often, about 20 minutes.
Turn the chicken on its back and continue roasting, basting often, about 20 minutes.
Ten minutes before the chicken is done, add the water and continue baking.
Remove from the oven and let stand 10 minutes before carving. Serve with the pan juices.