Cover the chicken inside and out with plenty of butter and celery salt.
Separately, in 1/2 liter of water, cook the giblets with a tablespoon of powdered consommé.
Cut the loaf of bread into cubes with the crust, and also chop the onion, celery, and cooked giblets. (Do not discard the cooking water)
In a deep pot, add a bit of butter with a teaspoon of oil and sauté the onion; once transparent, add the celery, bread, and giblets.
Add a bit of the water in which the giblets were cooked to the previous mixture so that the bread is just moistened.
Stuff the chicken with the bread mixture we prepared earlier.
Tie the legs and wings of the chicken so they do not open and the filling does not spill out.
Preferably place it in a baking bag or, if not available, aluminum foil, although I prefer the bag because it keeps all the juices released by the chicken.
Put it in the oven for approximately 1:30 to 2 hours depending on the size of the chicken. We know it is ready when it is nicely browned.
Remove the filling and serve it separately.
With the juice released by the chicken, make a gravy by adding a tablespoon of flour or cornstarch. To make it more gravy-like, you can buy a packet that says to prepare gravy sauce (the dark one) and add it to the gravy we already have, following the packet instructions.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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