1. Wipe chicken with damp cloth. Fill neck opening with stuffing. Fold skin of neck over back; hold in place with skewer or wooden pick; then fold wing tips flat against back. Finish stuffing chicken. Place skewers across opening; lace with string. Tie legs together; then fasten to tail.
2. Oreheat oven to 325ºF.
3. Place chicken, breast up, on rack in roasting pan. Brush with fat or shortening. Cover with cheesecloth soaked in fat or shortening.
4. Roast in preheated oven, basting with a little fat every half hour, for 3 to 3 ½ hours. Chicken is done when it is brown and drumstick meat feels soft. Place on serving platter. Remove string and skewers.
5. Put pan dripping in saucepan; add enough butter or margarine to total 4 tablespoons. Stir in flour; stir over low heat until thick and bubbling. Gradually stir in stock. Cook, stiring constantly, until thickened and smooth. Season with salt and pepper. Simmer for a few minutes.

Ingredients:

4 roasting chicken
Rice and Mushroom Stuffing
Butter or margarine
4 tablespoon flour
3 cups stock made by simmering neck and giblets in water
Salt and pepper to taste

Serves 6