Roasted Chicken

. 1 whole chicken
. For seasoning:
. 1 Tbsp salt
. 1 Tbsp pepper
. 1 Tbsp Chili powder . 2 Tbsp olive oil
. For stuffing:
. 1 French baguette, cubed
. 1 stalk celery, slices
. 1 yellow onion, slices
. 1 carrot, slices
. 1 chicken liver and giblets
. 1 Tbsp fresh Rosemary, chopped . 2 Tbsp chicken stock
. 2 sausages
. 1 potato, cubed
Method:
. Remove chicken giblets and livers from chicken.
. Wash chicken and pat dry with paper towel.
. Rub olive oil all over the chicken.
. Mix salt, pepper, chili powder and sprinkle over the chicken.
. Put into a refrigerator to about 5 to 6 hours.
. Cut chicken livers and giblets into small pieces.
. In a heated oil pan, add onion, celery, carrots, potato and sauté about 1 minute. . Add chicken giblets, liver and sausages.
. Cook until Giblets and potatoes are tender.
. Add chopped rosemary, salt pepper and bread cubed.
. Mix well.
. Stuffed chicken with stuffing mixture.
. Place the chicken into a roasting pan.
. Roast in 375 F preheated oven for about 1/2 hours until the top is brown.
. Put remaining stuffing in a baking dish.
. Pour chicken stock over stuffing.
. Bake same oven about 20 minutes.