Cranswick | Whole roast chicken with pork and pancetta stuffing

Ingredients

• 1 tbsp olive oil
• 100g pancetta, roughly chopped
• 100g shallot, peeled and finely chopped
• 120g ciabatta bread crumbs
• 200g sausage meat
• 1 tbsp fresh sage
• 1 lemon zest
• sea salt & black pepper
• 1.6kg free range whole chicken
• 130g butter
• 6 garlic cloves, peeled and finely chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary leaves
• 2 carrots, roughly chopped
• 2 sticks of celery, roughly chopped
• 1 large onion, peeled and roughly chopped
• 100ml olive oil
• 1 pack Toulouse sausages
• 1 pack dry cured air-dried smoked streaky bacon
• 500ml Chicken Stock
• 50g Plain flour
• 100ml White wine