Traditional roast stuffed chicken with gravy

1.5-2.3kg chicken

For the giblet stock:

 giblets (keep the liver for a chicken liver pate), and wishbone

1 carrot, thickly sliced

1 onion, thickly sliced

1 stick celery, sliced

a few parsley stalks and a sprig of thyme

For the stuffing:

45g butter

75g onion, chopped

75-100g soft white breadcrumbs

2 tbsp fresh herbs, finely chopped (parsley, thyme, chives and annual marjoram)

salt

freshly ground pepper

a little soft butter

For the gravy:

600-900ml stock from giblets or chicken stock

To garnish:

sprigs of flat parsley