Roast chicken with prune stuffing recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 1.6 to 1.8kg whole chicken
• 1 brown onion, cut into thick rings
• 4 stalks celery
• 200ml verjuice or white wine
• Olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• 12 long, thin slices pancetta
• STUFFING
• 300g pitted prunes, roughly chopped
• 200ml water
• 50g unsalted butter
• 1 Tbsp extra virgin olive oil
• 4 cloves garlic, finely sliced, plus extra 1 clove, halved
• 1 brown onion, diced
• ½ bunch sage, leaves picked
• ½ bunch flat-leaf parsley, leaves picked and torn
• 80g pistachio kernels, lightly crushed
• 1 free-range egg, lightly beaten
• ¾ cup finely grated parmesan
• 1 Tbsp Dijon mustard
• 3 tsp onion powder
• 150g sliced sourdough bread, toasted
• 300g stale brioche, toasted
• GRAVY
• 80g unsalted butter, chopped
• 2 Tbsp plain flour
• 150ml white wine
• 4 sprigs sage