1 roaster chicken, about 4 pounds butter 1/2 cup chopped onion 1/4 cup butter 1/2 teaspoon dried leaf thyme, crumbled 2 tablespoon chopped fresh parsley, or 2 teaspoons dried parsley flakes 2 cups soft bread crumbs 1 beaten egg 1/3 cup milk salt and pepper

Preparation
In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes. Add thyme, parsley, and bread crumbs. Stir in egg and enough milk to make dressing moist. Season with salt and pepper.

Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil.
Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times. Internal temperature should register 175° when done. Let chicken stand for about 15 minutes before slicing.