Preheat the oven to 200 degrees Celsius.
Wash the chicken and dry it.
Cover the chicken inside and out with plenty of butter and celery salt.
Separate in 1/2 liter of water to cook the giblets with the spoonful of powdered consommé.
Cut into cubes the box bread with everything and the crust, also chop the onion, the celery and the cooked cuts. (Do not throw cooking water)
In a deep pot put a little butter with a teaspoon of oil and season the onion, once transparent add the celery, bread and giblets.
Add to the previous mixture some of the water in which the giblets were cooked so that only the bread is wet and moist.
Fill the chicken with the bread mixture that we did previously.
To love the legs and the wings of the chicken so that they do not open and the filling does not leave.
Put it in preference to a baking bag or aluminum foil, although I prefer the bag because it keeps all the juices released by the chicken.
Bake about 1:30 to 2 hrs depending on the size of the chicken. We know it's ready when it's already golden.
Remove the filling and serve it separately.
With the juice that the chicken releases, make a gravy adding a spoonful of flour or cornstarch. To make it more gravy you can buy an envelope that you say to prepare gravy (the dark) add it to the gravy that we already have following the envelope instructions.
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