Another way to roast chicken involves extra livers, golden raisins, brown mushrooms and red grapes.
Take the giblets you have, except the liver, and simmer them slowly with a shallot, a clove of garlic and a bay leaf to make a broth.
Take the liver and some extras, perhaps one per person, and chop them up roughly. Stir them together with a handful of golden raisins and another of halved red grapes, and then stuff the chicken cavity with this, making sure it is full. Rub the outside of the chicken with olive oil and salt. Then roast it, ideally in a grill pan so that the chicken does not sit in the grease.
Meanwhile chop the mushrooms fairly finely and sauté them in olive oil and salt. While the now roasted chicken is resting or being carved take the rich, dark juice that will have been created and thicken it slightly. Add the mushrooms and the broth you have made to form a sauce.
This is very good.
Axé.
coldhearted scientist وداد 
One great tip I have for roasting chicken is to leave it in a fridge for 3 days so the skin dries out. The super crispy skin that you get after roasting is out of this world.
Do you mean, 3 days in fridge before you roast it?
Yes. The lower humidity in the fridge dries out the skin.
Very interesting — I will try this!