Thoughly rinse out chicken and remove left in organs such as neck, liver, and heart.
In a large skillet over medium heat, cook onions, celery, and giblets, if desired, in 2 tablespoons butter until lightly browned.
Add bread cubes, juice/water, poultry seasoning, salt and pepper; toss.
Loosely stuff body cavity with bread mixture. Truss chicken if desired.
Place chicken in a Renyolds cooking bag and coat the bag very lightly with flour. (You may use a pan with a cover if you prefer but a bag provides the ultimate moist chicken!).
Place the bagged chicken on a glass or metal 13x9 shallow pan. Melt remaining butter; brush on chicken.
Use tie that comes with bag to seal bag.
Bake at 350 degrees F until juices run clear when thigh is pierced with fork and the leg moves easily when lifted and turned, about 1 hour and 15 minutes. Increase time of about 15 minutes per extra pound of chicken.