The plan was dressing, roasted chickens, potato chunks baked under the chicken, and fresh corn on the cob. I ran out of energy. All got done except for the corn. I used drippings from the chicken to add flavor to the dressing. It came out perfect, as did the chicken, very moist and tender. I boiled the neck and giblets, and added MaryAnne's chicken seasoning to the broth. When cooled, the broth was injected all over in the chicken roaster. I filled the cavity with roughly chopped onion, and garlic cloves, then trussed it. Brushed the skin with butter, and lightly seasoned with salt, and granulated garlic. Baked on a rack over the spuds. They tasted great as well. Roasted to an internal temp of 160, and pilled the chicken. Rested for 30 minutes before cutting into parts. The chicken was very juicy, and tender. Over all, though it wore me out, it was enjoyed by all.
Seeeeya; Chief Longwind of the North