I prepared roasted chicken in advance and let it sit until around 3 pm then I cooked it.
I took a 4 pound chicken, washed it, salted and peppered it, left it on a plate
Then I diced 4 garlics, 3 carrots, 2 parsnip, 3 stalks of celery, peel and diced 4 potatoes then added 1 diced sweet onion and 1 diced red onion, then added 1 tbsp on thyme, 1 tbsp of parsley, about 3 tbsp of olive oil add finally 1/2 cup of dry white wine, once all ingredients are in the pot, mix them all up.
Sauce: in a bowl mix about two tbsp of melted butter, 1 tbsp of olive oil, 1 tbsp of mustard whisk it all together, slice the chicken twice on top of and pour some mixture into the slices, seal slices with skewers locking in the liquid.
Then I stuffed my chicken. Made stuffing by taking 1/2 baguette that was 3 days old cut up and diced, melted 1/2 a cup of butter poured over bread and mixed, diced up 1 shallot, threw it into bread mixture and mixed, added 1 tbsp of parsley, 1/2 tsp of garlic powder, 1/2 tsp of chicken spice, 1/2 tsp of thyme, mixed all together stuffed into cavity and sealed with skewers whatever stuffing didn’t fit then I wrapped in tin foil. In tin foil I add a chuck of chicken skin after it was marinaded/covered with sauce.
Back to chicken place it on top of vegetables and cover it with remainder of sauce. Remember to flip chicken over and cover the back as well, then flip the chicken back on top of vegetables and place roasting pan into oven to cook without lid for first half hr then put lid on for remaining 2 hours.
So you will needed to preheat oven to 500, place chicken in and turn down to 375. When 1/2 hr is done bird skin should be brown, so cover and cook for 2 hrs, when 2 hrs are up check bird to making sure the bird is cooked and vegetables and potatoes are soft before severing.
I also made broccoli salad to go with dinner. I took 1 lb of broccoli cut it up using food processor and put it into bowl, then add 3/4 cup of sliced almonds, salt and pepper, then I took dry cranberries 1/3 cup put into bowel add 1/2 cup of boiling water let them sit for 5 mins then drain and added to salad, then in bowl take 1/2 cup of mayonnaise, 2 tbsp of lemon juice, 2 tbsp of rice vinegar, a 1/4 tsp of brown sugar and whisk well together. Take a half of a small red onion and finely dice it and then add to salad. Then take dressing in bowl and add to salad tossing salad so all is well covered. Then in dressing bowl mix another 1/2 of cup of mayonnaise with a 1tbsp of Dijon mustard whisk together then pour over salad. Mix salad well so all is covered.
Place chicken and vegetables on severing plate. Place plate into oven to stay warm. Put juices from chicken in a pot after you separate the fat off of the juice. Add 1 tbsp of flour plus about 1 cup of water, bring to a boil stirring all the time, so to avoid lumps. Once thicken remove from stove and put into a serving bowl.
Finally you are ready to sever all with a nice chilled white wine.
We finished the meal with chocolate mint mouse with chocolate chips.