Roast Chicken With Shrimp Stuffing

• 1 (3 1/2- to 4-pound) broiler-fryer
• 1/2 pound shrimp, peeled, deveined, and chopped
• 1/4 cup chopped onion
• 1/4 cup plus 1 tablespoon butter or margarine, divided
• 1 egg
• 2 1/2 teaspoons salt, divided
• 1/2 teaspoon ground thyme
• 1 1/8 teaspoons pepper, divided
• 3 cups soft breadcrumbs
• 2 tablespoons milk
• 3 cups water
• 3 tablespoons all-purpose flour

1. Remove giblets and neck from chicken. Chop giblets; set aside. Rinse chicken with cold water; pat dry. Fold neck skin of chicken over back; secure with a wooden pick. Lift wingtips up and over back, tucking under bird securely. Set aside.
2. Saute shrimp and onion in 3 tablespoons butter until tender. Combine shrimp mixture, egg, 1/2 teaspoon salt, thyme, 1/8 teaspoon pepper, breadcrumbs, and milk, stirring well; stuff cavity of chicken with mixture. Close cavity, and secure with wooden picks; truss.
3. Place chicken, breast side up, in a shallow roasting pan. Add remaining butter, salt, pepper, and water to pan. Bake at 350u0b0 for 1 hour; add chopped giblets to pan drippings. Bake 30 minutes or until drumsticks are easy to move. Remove chicken to serving platter; keep warm. Reserve drippings.
4. Sprinkle flour evenly in a 10- inch cast-iron skillet; place over medium heat. Brown flour by constantly stirring with a wooden spoon. Combine browned flour and 3 tablespoons drippings in a medium saucepan, mixing well; stir into remaining pan drippings. Cook the mixture over medium-high heat, stirring constantly, until thickened and bubbly. Serve gravy with chicken and stuffing.

shrimp, onion, butter, egg, salt, ground thyme, pepper, breadcrumbs, milk, water, allpurpose

Taken from www.myrecipes.com/recipe/roast-chicken-with-shrimp-stuffing (may not work)