Stuffed and Roasted Chicken

• 1 roasting chicken, 3 to 4 pounds (see note)
• 1 teaspoon coarse salt, or to taste
• 7 slices day-old bread
• 8 tablespoons unsalted butter, approximately
• 1/4 cup (packed) fresh sage leaves, stems removed
• 12 to 14 fresh shucked oysters
• 1/4 cup white wine
• 1 tablespoon Worcestershire sauce

1. Preheat oven to 450 degrees.
2. Salt the cavity of the chicken.
3. Using about half the butter, liberally butter each slice of bread and cover with sage leaves, pressing leaves into butter.
4. Add one or two oysters to each slice, roll slices up and thrust into cavity, packing tightly.
5. Truss the bird and place on a rack in a shallow roasting pan.
6. Melt remaining butter in wine.
7. Place bird in oven and cook 45 minutes, basting three times with butter and wine mixture.
8. Reduce heat to 350 degrees and continue roasting an additional 15 minutes.
9. Remove bird from oven and set aside to rest for 15 minutes or so before serving.
10. Cooking time will vary depending on size of bird.
11. Count on an hour or more.
12. Chicken is done when leg juices run clear yellow when pierced with a fork.
13. Collect juices in the roasting pan.
14. Skim off excess fat.
15. Just before serving, bring juices to a boil and add Worcestershire sauce.
16. Serve the bird on a platter and pass juices separately in a gravy boat.

chicken, coarse salt, bread, unsalted butter, sage, fresh shucked oysters, white wine, worcestershire sauce

Taken from cooking.nytimes.com/recipes/743 (may not work)