Herb-Stuffed Roast Chicken from Real Irish Food by David Bowers

Ingredients

• ¼ cup(½ stick) butter, softened
• 1 tablespoon fresh thyme leaves, chopped
• ½ cup chopped fresh parsley
• 1 2 ½- to 3-pound chicken
• 2 cups soft breadcrumbs
• 1 small yellow onion, diced
• Salt and pepper
• 1 tablespoon all-purpose flour
• 1 tablespoon chopped fresh sage leaves
• 1 ¼ cups chicken stock