Partridge Stuffed Chicken and Gravy

• 2 partridge breasts
• 1 cup prepared herbed seasoned stuffing mix
• 3 -4 lbs roasting chickens
• 12 teaspoon sage
• 1 tablespoon butter
• salt
• pepper
• 1 tablespoon minced celery
• 1 tablespoon minced onion
• 1 whole onion
• 1 whole carrot
• 2 stalks celery
• chicken neck
• chicken giblets
• chicken heart
• 4 cups water
• 12 cup flour, whisked into water below
• 2 cups water
• 2 tablespoons chopped onions
• 2 tablespoons onion powder
• salt
• pepper

1. Preheat oven to 325 degrees F.
2. Wash partridge breasts and chicken.
3. Saute minced vegetables until soft and add to dry stuffing mix.
4. Prepare stuffing mix per packaged instructions.
5. Stuff two breast w/ stuffing mix.
6. Place partridge breasts inside chicken.
7. Place chicken in roasting pan.
8. Rub butter on chicken, sprinkle with sage and generous amounts of S& P.
9. Roast 2 1/2- 3 hours Baste often.
10. Let stand for 20 minutes covered with foil before carving.
11. Gravy: Cook chicken parts and vegetables in water.
12. Simmer for two hours.
13. Save broth and discard vegetables.
14. Cool neck and pick off meat.
15. Chop into fine pieces.
16. Chop giblets (discard gristle) and heart into small pieces.
17. Add onion to broth and heat to boiling.
18. Add onion powder and S& P.
19. Lower heat.
20. Whisk in gravy slurry slowly.
21. Whisk continuously and cook over med.
22. low heat until thickened (10 minutes).
23. Add chopped chicken pieces and heat.
24. Pour gravy over portions of partrige and chicken or serve gravy over mashed potatoes as a sidedish to the chicken and partridge.

partridge breasts, chickens, sage, butter, salt, pepper, celery, onion, onion, carrot, stalks celery, chicken neck, chicken giblets, chicken heart, water, flour, water, onions, onion powder, salt, pepper

Taken from www.food.com/recipe/partridge-stuffed-chicken-and-gravy-26920 (may not work)