Stuffed Roast Chicken with Gravy

Ingredients: 4 lb Chicken, butter, salt and pepper. Stuffing: 1/4 cup finely chopped onions 1/2 cup chopped celery 1/3 cup butter 4 cups bread cubes 1/8 teaspoon pepper 2 eggs, beaten 1/2 teaspoon salt 1/4 to 1/2 teaspoon ground sage 1/4 to 1/2 teaspoon poultry seasoning turkey or chicken broth Preparation: In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes. Add celery and bread cubes. Stir in egg and chicken broth 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. for the gravy:  1/2 cup all-purpose flour 1 cup water, or as needed 1 (3 pound) roasted chicken (drippings from chicken) Directions Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster. Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.