Roast Chicken with Corn Bread and Oyster Stuffing

• ¼ pound unsalted butter
• 1 small yellow onion, finely chopped
• 2 celery ribs, finely chopped
• 2 cups crumbled Corn Bread
• 1 teaspoon finely chopped fresh sage
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary
• ¼ cup heavy cream
• 1 dozen oysters, shucked and drained with about 1/2 cup oyster liquor reserved
• 1 egg
• Salt and freshly milled black pepper
• 2 whole chickens (each about 3 1/2 pounds)

Preheat the oven to 450° F.

In a medium skillet, melt the butter and sauté the onions and celery until wilted. Turn into a bowl and add the remaining stuffing ingredients.

Stuff and truss the chickens and set them on a rack in a large roasting pan. Roast for 1 hour to 1 hour and 20 minutes, or until the thigh juices run clear, basting from time to time. Allow to rest for 10 minutes before serving.