To carve: Remove and slice breasts, remove wings. Pull each leg away from body, cutting through thigh joint; cut through leg joint to separate thigh from drumstick.

SIMPLE STUFFING

2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces

4 tablespoons butter, room

temperature, plus more for

baking dish

4 celery stalks, thinly sliced

4 shallots, minced

2 garlic cloves, minced

Coarse salt and ground pepper

1/2 cup dry white wine

1/2 cup parsley leaves, chopped

3 large eggs, lightly beaten

2 cans (14.5 ounces each)

reduced-sodium chicken broth

Preheat oven to 400 degrees. Place bread on two rimmed baking sheets; bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

In a large saucepan, melt butter over medium heat. Add celery, shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add wine; cook until evaporated, about 3 minutes. Transfer to a large bowl.

Add bread, parsley and eggs to bowl. Season with 1 1/2 teaspoons salt and a 1/4-teaspoon pepper; stir to combine. Mix in half of broth. Continue to add broth just until stuffing is moistened but not wet. There should not be any liquid in the bottom of the bowl.