Pre-heat oven to 230ºC . Clean the chicken, remove any large gobs of fat and rinse away any residual goo from its inside. Cook the rice in 1 cup of water, along with the saffron. Salt to taste. Saute the giblets in about 2 T of butter. While these are cooking, clean and cut up the celery, mushrooms and scallions into small pieces. When the giblets are done, chop them well. Mix the rice, vegetables and mushrooms together in a bowl, and cram as much as will fit into the chicken. Tie the ends of the drumsticks and the tail together. Rub about 1 T of butter over the skin of the chicken. Place remaining stuffing into a glass or ceramic casserole, cover, and set aside. Place in the chicken in the oven, uncovered. After 10 minutes, lower heat to 180ºC . The chicken should cook approximately 20 minutes per pound. Test the chicken by pricking it in the thickest part of the thigh; when it is done, only clear juices will come out. If the chicken is still underdone, blood will come out. Half an hour before the chicken is done, put the additional stuffing in the oven. If there are leftovers, be sure to remove any extra stuffing from the inside of the chicken, as it will sour if stored inside the bird. NOTES: * Roast chicken stuffed with rice and vegetables -This is a recipe that I've evolved slowly, and I think : Difficulty: moderate (cooking time is critical) : Time: 30 minutes preparation, 45 minutes cooking. : Precision: Approximate measurement OK. : Helen Anne Vigneau : Dual Systems, Berkeley, California, USA : {ihnp4,cbosgd,hplabs,decwrl,ucbvax,sun}!dual!hav : Copyright (C) 1986 USENET Community Trust