Prepare stuffing according to recipe instructions. Cool completely.
Preheat oven to 325 degrees.
Rinse chicken and pat dry with paper towels. Reserve gizzard pack for making broth later. Gently loosen skin above breasts; tuck in a couple cups of stuffing. Tip chicken up and loosely fill cavity with additional stuffing.
Place chicken on a rack in a roasting pan. Tie legs together with butcher's twine. Add two cups of chicken broth or water to the pan.
Combine softened butter with seasonings and rub all over outside of chicken.
Bake chicken for 2 1/2 - 3 hours, basting with juices from pan every 30 minutes. Chicken is done when juices run clear and thermometer inserted into the inner thigh registers 165 degrees. If your chicken comes with a pop-up timer trust it.
Remove chicken from oven and allow to rest for at least 15 minutes before slicing, 30 minutes is preferable. Remember to reserve the carcass for making broth.