1. Wash chicken and pat dry. Sprinkle inside with salt.
2. Stuff neck and body cavities lightly with Savory Stuffing. Skewer neck skin to body, secure body closed, tie legs to tailpiece.
3. Place chicken on rack in shallow roasting pan; rub with butter or margarine. Roast at (375°) about 2 hours (figure time at 30 minutes per pound), or until drumstick moves easily at joint.