  1 five pound chicken, cleaned. Preheat the oven to 375 degrees. Make the stuffing. You'll need: 3 tablespoons of oil 1 medium sized onion, diced 3 stalks of celery, diced 1/2 a box of button mushrooms (5 or 6), sliced 4 or 5 soda crackers (soup crackers) 1 egg Heat up a decent sized sautee pan. When it's hot add your oil. Then add your onions and cook them until their soft, about 5 minutes. Add your celery and cook until it gets soft, about 5 minutes. Add your mushrooms and cook until they start to brown and soaked up some of the oil from the pan.
While this is happening, smash your crackers lightly until their broken apart but not obliterated and add water until they are just wet. We don't want them soaking, we want them damp. Then scramble in an egg. Add the mixture to the pan and mix everything together really, really well. Once it's mixed and cooked for a few minutes, turn off your pan and let the stuffing cool until you can touch it with your hand not cold, not cool, not warm, hot but touchable.
Then with a tablespoon, shove the stuffing tightly into your bird until it's bursting out of the opening. By now you have your chicken in a roasting pan. Add about 3/4 of an inch of water and stick your chicken in the oven. Nice and easy. You'll cook it between 1 and a half hours and two hours depending on how well done you like your chicken. Test it by cutting the leg away from the body. If you see pink meat or pink juices your chicken is not thoroughly cooked. Every 25 minutes or so, check your chicken and take coat with a tablespoon of the cooking juice. For variety add potatoes and carrots to the pan. You'll have a meal by the time your chicken is done. Serve with a nice salad. 
