preheat oven at 350°f and cook on 350°f

wash chicken inside and out and giblets under cold water

dry with paper towel the chicken, remove excess fat from chicken

sprinkle side salt and pepper in the cavity,

chop liver and medium saucepan cook rest of giblets cover and one and a half cups of water , cook untill tender

making stuffing and 2 tablespoon hot butter and medium skillet, saute onions until golden. add liver, salt a one minute.

remove from heat stir in bread cubes, parsley ,thyme, salt and pepper. add milk, tossing mixture with a wooden fork.

lightly fill cavity with stuffing,lace cavity with twine ; bootlace fashon.tie legs with twine ; tuck wings under. place on rack and roasting pan. brush with butter and mayonnaise on chicken.

roast chicken uncovered, 2 1/2 hours.

during roasting baste chicken occasionally with the pan drippings . chicken is done when legs are easily moved. remove chicken from oven and place on serving platter, remove twine from chicken, let chicken stand 15 minutes before carving, save your chicken broth ,from: roasted chicken.

strain the giblets, set aside.

1/2 cup of giblet broth,add to 1 cup of roasted chicken broth, pour into the roasting pan, let to Broth cook down to one cup of broth.

chop giblets; pour into gravy bowl. this is to keep chicken juicy.