(serves 6)

INGREDIENTS

METHOD

• Preheat oven to 180ºC.
• Remove any giblets and the neck from the chicken. Wash inside and out and pat dry using paper towels.
• Push the stuffing into the cavity of the chicken and secure opening with toothpicks or bamboo skewers. (If there is any stuffing left over make it into small walnut-sized balls, wrap in bacon and add to roasting pan during the last 30 minutes of the cooking time.)
• Fold wings back on themselves to keep them from flopping out when cooking.
• Heat a large heavy based fry pan and add oil. Place chicken, breast side down in fry pan and sear for 1-2 minutes until golden brown. Turn chicken onto its side and continue this process until each side is golden brown.
• Lightly oil a roasting pan and add rosemary to the base. Place chicken on top of rosemary.
• Place roasting pan in oven and roast 1 + 1/4 to 1 + 1/2 hours or until chicken juices run clear when pierced with a fork.
• Remove chicken from pan and rest chicken for 10 minutes, away from heat covered with a heavy tea towel. Discard rosemary.
• Place roasting pan onto stove top on a medium heat and pour wine into pan. Using a wooden spoon scrape up any baked on bits from the base of the roasting pan and reduce liquid to about 1/3. Taste for seasoning. If you wish strain the jus.
• Carve chicken with stuffing and serve with jus.