Roast Chicken

I hesitated to include this recipe, but I was persuaded by friends who wanted a good recipe for what is, after all, a domestic staple. I think, you get a better result if you bring the chicken to room temperature before stuffing it with the still warm stuffing. Good breadcrumbs make a big difference to the stuffing. Use stale strong white bread from French- or Italian-style breads. Remove the crusts and dry the inside of the bread and then crumb it by rubb