3-6 broiled sausages, such as Italian, bratwurst, etc. according to preference
1/2 chopped onion
6 pieces toasted bread, broken into pieces
Salt & pepper
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Let's Make It
First take giblet pack out of chicken. Put aside to make gravy after boiling giblets in a pan of salt water. Put lid on pan. When giblets are cooked through, take lid off to reduce liquid.
Soak thawed chicken in salt water overnight. Preheat oven to 400 degrees F. Take chicken out of brine the next day and pat dry.
Place chicken in roasting pan on rack. Put some water in the roasting pan to keep chicken drippings from sticking.
Place uncooked bacon strips on top of chicken to baste it while it roasts. Turn the heat down to 350 degrees after 1/2 hour. Let it continue to cook approximately another hour and a half. You can tell it's done when the juices run clear after piercing the skin with a fork.
After the chicken's done, take it out of the oven and place it on a plate. Meanwhile, pour the pan drippings in a ceramic cup. Set to the side.
Fry the sausage in a pan and pour any drippings into another cup. Take the cooked sausage and onion, that has been sauteed along with the sausage and put in a bowl. Take 1 cup of juice, from the giblet pan, that has been boiling, and pour it into the bowl with the sausage, onion, and toasted bread. Toss and add pan drippings to taste. You can heat the dressing in the microwave to warm it up more.
Take any remaining giblets, and chop them up. Take the juice that is left, put it aside. Melt some oil, margarine, butter, or chicken fat in a pan, add 1 tablespoon of flour. Stir and slowly pour in juice and chopped giblets. Bring almost to a boil until it starts to thicken. There's your giblet gravy.