Roast Tuscan Chicken with Sage Stuffing Recipe - Better Homes & Gardens Australia

Ingredients

• 1.8kg whole chicken
• 2 brown onions, sliced into thick rings
• 4 stalks celery
• 200ml verjuice, white wine or water
• ⅓ cup extra virgin olive oil
• Rosemary sprigs, to serve
• Stuffing
• 300g sliced sourdough bread
• 1 clove garlic, halved, plus extra 4 cloves, diced
• ⅓ cup water
• 3 tsp chicken stock powder
• 300g corn kernels (fresh or frozen)
• 50g unsalted butter
• 1 Tbsp extra virgin olive oil
• 1 brown onion, diced
• ½ bunch sage, leaves picked and chopped
• 4 sprigs rosemary, leaves picked and chopped
• 60g finely grated parmesan
• 1 free-range egg
• 2 Tbsp Dijon mustard
• ½ bunch flat-leaf parsley, leaves picked and torn
• Sea-salt flakes and freshly ground black pepper, to season
• Gravy
• 80g unsalted butter
• 2 Tbsp flour
• 1 sprig rosemary
• 150ml white wine or water
• 250-400ml chicken stock
• White pepper, to season