Roasted chicken

This is my favorite thing. Lord, thank you for these little birds for how I do love to bake them. The dressing doesn't look like much but, Boy, is it ever delicious. I believe it's the most deliciousest dressing I ever tasted and that's no brag, just fact. Want some? Fine! I got plenty. The thing that makes it so great is the inclusion of dried cherries and cranberries -- BANG! -- right there in the dressing. Makes it tart and sweet.

The dressing was placed in two bowls fashioned from aluminum foil formed inside a shallow bowl. The chickens were butterflied and spread on top of the two bowls of dressing so the juice would drip down and through it. It darkened considerably and a little bit unattractively but I don't care, it tastes fantastic.

Dressing

* ends of two sourdough loaves plus the the remnant end of another loaf languishing with no further useful purpose made with quite a lot of hummus. All of that homemade and now salvaged into the best purpose possible if you were to discount bread pudding.
* two white onions
* one whole entire thing of celery whatever that thing is called that holds all the stalks together, including the leaves.
* two apples
* generous handful of whole pecans
* dried cherries
* dried cranberries
* raisins
* generous heaps of sage
* churlish parsimonious pinch of fresh rosemary ground to dust.
* mingy stingy nips of dried thyme.
* S/P which stands for salt and pepper, inferring kosher salt and freshly ground pepper.

Two inexpensive battery birds rinsed, daubed dry, slit down the back, butterflied, oiled and salted. It's fun. Sharpen the chef's knife and exercise your inner Jeffrey Dahmer. You know what pisses me off, though? I hate it when they don't come with all the little extra bits in the little bag stuffed inside the cavity. That's such a rip off. I especially love cooking the liver separately for an extra little treat so it naturally bums me out when it's not there.