1 oven stuffer roaster, lg.
1 lb. sweet Italian sausage
1 lb. chicken livers
1 pkg. frozen artichoke hearts
Fresh tarragon or (marinated in a jar) not dried
1/2 lb. butter

Stick your fingers under skin of chicken and separate membrane under skin without breaking skin. Put tarragon and small bits of butter under skin on breast and legs.

Saute' sausage until done, drain, cut into small pieces. Saute' chicken livers, drain, cut into small pieces. Cook artichoke hearts in butter in a closed pot until done. Add sausage, livers, artichokes in a bowl and mix, user butter that artichokes cooked in. Stuff cavity of chicken. Lay remaining stuffing around bird. Cook in a 350 degree oven for about 1 1/2 to 2 hours depending on size of chicken.