Christmas recipe: How to make Prune and Nut Stuffed Roast Chicken

For Prune and nut stuffings
25g – Table butter
50g – Chopped stoned prunes
50g – Chopped walnuts
50g – Fresh breadcrumbs
1 – Beaten Egg
15g – Fresh chopped parsley
15g – Fresh chopped garlic chives
30ml – Port Wine/ Red Wine

For the Gravy
20g – Butter
20g – Plain refined flour
300ml – Chicken stock
Salt to taste
Pepper to taste

Method
* Pre-heat the convection oven at 190 degree celsius.

* Mix all the stuffing ingredients together in a bowl. Stuff the neck end of the chicken quite loosely, allowing space for breadcrumbs to swell during cooking.

* Tuck the neck skin under the bird to secure the stuffing and hold in place with the wing tips, you may also use a string.
* Place it in a roasting tray and cover the chicken with bacon (optional).

* Spread a little butter, cover loosely with foil and roast for about 90 mins.

* Baste with the juice in the roasting tray around 3-4 times during cooking.

* Remove the trussing string and transfer to a serving tray.

* For the gravy, use the juice extract in the tray and mix with the flour and butter in a pan.

* Add chicken stock, and seasoning and bring it to a boil. Strain and serve with the roast chicken.