The Bird Is The Word, Part Too-Dang-Good

This is my famous - at least among my family, friends and almost anyone who has eaten it - oven roasted poultry recipe. It's really really good! Have patience and take it a step at a time.
Oven Roasted Chicken or Turkey
The Stuffing
4 slices air-dried whole wheat bread
2 slices air-dried white bread
1/2 medium onion, sliced to your preference
3-5 tblsp butter
2+ heaping tsp poultry seasoning
salt & pepper as desired
In a large bowl or extra large zip style food bag, break dried bread in to 1/2 - 1/4 inch pieces, and set aside. In a skillet melt the butter at medium heat, then add onion and let saute' on low. Add butter and onion to bread. Add poultry seasoning and salt and pepper. Keep adding poultry seasoning until it smells slightly overwhelming. Work all together well with spoon or hands, or by sealing bag and shaking. If mixture is not quite moist enough, add plain water using a spray bottle on mist setting; repeat mixing process. Set aside.
The Bird
Preheat oven to 325&F (at sea level). Rinse the plucked and dressed chicken well and check over for stray feather heads and shafts. Place in a pot or bowl just big enough to fit the bird vertically with the breast opening up. Fill as much of the stuffing as possible in to the cavity and then seal it with string or metal skewers  Invert chicken and repeat with tail cavity. Lay chicken in lightly greased roasting pan only half again as large as the bird. Twist wings back on themselves to secure, and tie or skewer legs in place. Take a 12 inch metal skewer and push in through breast cavity and out through tail cavity to properly cook stuffing. Rub soft butter on to bird, generously sprinkle on poultry seasoning and pepper (no salt), and rub again. Cook for 15 minutes per pound (thawed). 20 minutes before removing from oven remove roaster lid, baste chicken and allow skin to brown; baste frequently. Remove from oven and de-pan chicken to a serving platter or cutting board. Let stand 10 minutes before serving.
The Gravy
Place the roasting pan on to a large burner on your stove top, and turn on to medium high. Pour 1 cup of hot water in to the roaster and allow to come to a  boil. In the mean time, put 3/4 of a cup of cold water and 3-4 tblsp a.p. flour in to a glass jar with a tightly fitting lid. Shake vigorously until lumps are gone. Pour flour mixture in to boiling water, stirring rapidly while adding. Stir in larger and larger circles throughout roaster as it all boils and thickens. Remove from heat when desired thickness. Strain if desired. Serve.

If you have any questions leave a comment. 
Unfortunately I'm a little bit rushed at this moment. I will, however, get back on this as soon as I can.

The Bird is the Word: Part Won!

Chicken. Yes, chicken. I've always had trouble cooking chicken. My friend Angela can attest to it. Outside of  coating mix chicken or my always-delicious roasted chicken (the recipe for which I will post later; yes +Angela Gallant  you FINALLY get it!) chicken has been my Waterloo. So I am going to research and try out various chicken recipes, especially those for an itty-bitty budget, using this blog to record my successes, failures and whatever else happens. Now please be aware that I do not have a camera at this time, so I may or may not be able to add pictures. We do have a cell phone, but I'm just not adept enough at using the thing to know how to use it right.
I got this particular recipe of of Epicurious, a site for people who love food. Here's the link:
http://www.epicurious.com/recipes/food/views/Perfect-Pan-Roasted-Chicken-Thighs-365489
And here's the recipe.

PAN-ROASTED CHICKEN THIGHS

• 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil

Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to  medium-high. Continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes. Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
Tonight I will try it and let you know how it goes.

UPDATE!

The first thing out of my mouth when I put this in my mouth was "Oh my god this is good!" And it really, really is. I've always told my kids that people screw food up by fussing too much, and this recipe proves it.
I used a 9 lb. cast iron frying pan and, as I live at sea-level, I put my oven on 400*F, not 475. I probably could have been a little bit more attentive to it; then the skin would have been intact. This picture doesn't show it well. there's too much redness that wasn't in the actual chicken, but I never claimed to be a photographer. However I was also making herbed rice, home-made ice tea and veggies.