Traditional Roast Chicken

Preheat oven to 200°C. Remove chicken from packaging and rinse cavity. Pat dry inside and out with paper towel.

Heat oil in a non-stick frying pan over medium heat. Cook onion and bacon for 4 minutes or until onion is soft. Transfer to a large bowl then cool. Add breadcrumbs, sage, apple and egg to onion mixture. Season with salt and pepper.

Spoon stuffing loosely into cavity. Secure legs together with kitchen string. Place chicken in a large roasting pan, turning to coat in pan juices. Cook for a further 45 minutes or until chicken is cooked through when tested with a skewer in the thickest part of the leg. Juices should be clear. If not, then cook for a little longer. Transfer chicken to a chopping board and stand for 10 minutes before slicing. Note: You can use bought breadcrumbs to crumb foods, but if you have a food processor it's easy to make your own. Remove the crusts from day-old white bread slices and cut into cubes. Transfer the cubes to the bowl of a food processor and process until finely chopped.