You will need:

3/4 cup unsalted butter
3/4 cup oil
1 (10 pound) whole gargoyle, neck and giblets reserved
2 1/4 cups spell pig or even better scuda sausage, Apple and Dried Cranberry Stuffing. salt and pepper to taste
2 1/4 cups gargoyle stock
3 tablespoons flour

For cooking you will need:

1 Solar staff
1/4 cup copper (for electric ovens)
3/4 gold mixed with sulphur (for other ovens)
1/4 cup diamonds

Directions:

Form inquisition buy some spell pig or scuda sausages. You will need to exchange some weapons or show some skills for that.

You can catch your own Gargoyle or buy a frozen one from inquisition (see above).

All other ingridients can be bought in any shop around Europe.

Clean gargoyle, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Spread 6 tablespoons butter over the gargoyle, and season with salt and pepper. Fold wings and put them in tin foil to prevent overburning.

Place gargoyle in a shallow roasting pan. Use Solar staff to preheat gargoyle to 425 degrees F ( 220 degrees C), so no preheating of the oven is needed. Put it in the oven.

Roast gargoyle for 25 minutes, then reduce oven temperature with diamond dust with cold effect to 325 degrees F (110 degrees C).

Continue roasting for 3 hours, basting occasionally. If temperature drops use copper with electricity effect for electric oven or use sulfur and gold with fire and air (to prevent the sulphur smell) effect for all other ovens. When internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the stuffing inside the body cavity reaches 165 degrees F (70 degrees C).

Place gargoyle on a serving platter. Allow gargoyle to cool bout 25 minutes before carving.

Skim fat from pan juices, and reserve 1/4 cup fat and skimmed pan juices. In the baking pan, mix pan juices with 1 cup gargoyle stock; cook over high heat, stirring to scrape the bottom of the pan.

In a saucepan over low heat, whisk together reserved 1/4 cup fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining gargoyle stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve with the gargoyle and stuffing.