1. In a small saucepan,oil over moderately high heat. Add the onion and celery and cook for 5 minutes or until vegetables are tender, stirring often. Remove the saucepan from the heat. In a large bowl, combine the bread cubes, chestnuts, pecans, thyme, savory, salt, and pepper. Stir in the onion mixture. Stir the chicken broth into bread cube mixture; toss to coat. 2. Preheat the oven to 375F. Rinse chicken; drain and pat dry. Stuff and truss chicken. Then, place chicken, breast-side-up, on a rack in a roasting pan. Insert a roasting thermometer into thickest part of its thigh without touching bone. Spoon the remaining stuffing into a lightly greased 1 1/2-quart casserole; cover and refrigerate. Roast chicken for 1 to 1 1/4 hours or until the thermometer registers 180F. Bake the covered casserole of stuffing alongside the chicken during the last 20 to 30 minutes of roasting. Let chicken stand for 10 minutes. Makes 6 servings. Prep Time: 25 minutes Cooking Time: 1 hour 5 minutes Standing Time: 10 minutes Posted to JEWISH-FOOD digest V97 #308 by BNLImp@aol.com (Iara) on Nov 25, 1997