We've baked the stuffing separately here to crisp it up, but it works well stuffed inside the bird as well. When you make gravy, it's important to cook out the flour to a brown roux before adding the liquid to give it flavour.
Note To make 2 litres brown chicken stock, brown 1kg chicken carcasses in a roasting pan in a 240C oven, turning occasionally, until well browned (40-50 minutes). Transfer to a large saucepan or stockpot. Deglaze roasting pan with water, scraping up caramelised residue, then add to pot with enough water to just cover bones. Bring to a simmer, ladling off scum as it comes to the surface, then reduce heat to low and simmer, topping up water so bones remain just covered, for 2 hours. Strain and cool. Stock will keep for 3 days refrigerated or 3 months frozen.