Instructions: Stuffing:
Heat the butter in a saucepan.

Add the onion and cook until soft.

Remove from the heat and cool.

Stir in the remaining stuffing ingredients.

Cover and refrigerate if not using immediately.

When ready to cook, stuff the chicken, then skewer or sew up the cavity.

Chicken:
Place on a rack in a roasting pan.

If wished, brush the chicken with melted butter.

Roast in a preheated oven, 170 C, for approximately 2 hours or until the chicken is cooked. (Keep chicken warm while preparing the gravy).

Drain all the fat from the pan.

Combine the gravy mix and water. Add to the pan.

Bring to the boil, stirring constantly, then simmer over a low heat for 3 minutes. Stir occasionally.

Stir in the cream and serve with the chicken.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.