Instructions: First prepare the stuffing.

Heat the oil in a pan on the simmering plate.

Add the onion and fry for 7 to 10 minutes until soft.

Allow to cool then mix with the sausage meat sage and seasoning.

Fill the neck end of the chicken with the stuffing and secure with fine skewers or truss with string.

For the roast roughly chop 50g of the shallots.

Peel core and roughly chop the apples. Place 50g inside the chicken cavity with 50g of the chopped shallots.

Spread the butter all aver the bird. Season well.

Place the chicken lying on one breast in the small roasting tin.

Add the remaining whole shallots chopped apples raisins cinnamon stick cider and vinegar to the tin.

Cook on the grid shelf on the floor of the roasting ovenwith the legs towards the back of the ovenfor about 1 1/4 hours basting occasionally.

After 20 minutes turn the chicken on to the other breast cook for 20 minutes then place the chicken on to its back for the remainder of the cooking time.

Cover the breast with foil if it shows signs of overbrowning or position the cold plain shelf on the runners above the chicken.

The chicken is cooked if the juices run clear when the thickest part of the thigh is pierced with a skewer.

Transfer the chicken to a warmed serving platter.

Add the apples and shallots from the cavity to the roasting tin with the sherry.

Cover the chicken with foil and place in the simmering ovento keep warm. Place the roasting tin on the simmering plate and simmer for 10 minutes or until the cooking juices are syrupy.

Adjust the seasoning.

Serve the chicken garnished with sage and accompanied by the apple gravy and vegetables of your choice.

Serves 4

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