How to make roast chicken with apple stuffing

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Roast chicken with apple stuffing.
Preheat the oven to 200 degrees Celsius.
Pat the chicken dry with paper towel.
To make the stuffing, heat oil
in a medium frying pan over medium heat.
Cook the leek and pancetta, stirring, for five minutes
or until the leek softens.
Transfer to a bowl.
Add the breadcrumbs, walnuts,
sage,
pear
and apple.
Add the egg and stir.
Gently slide your fingers
between the flesh and skin of the chicken breast to loosen.
Place half the butter and sage leaves
under the skin on each breast.
Spoon the stuffing loosely into the chicken cavity.
Use kitchen string to tie the legs together.
This helps keep the stuffing in place.
Brush the chicken with oil.
Season well with salt and pepper.
Arrange the onion around the pan
and pour the chicken stock around the pan.
Roast for 30 minutes.
Then reduce the oven to 180 degrees Celsius
and roast for a further 30 minutes.
Arrange the pear and apple around the pan
and roast for a further 20 minutes.
To make the gravy,
pour any pan juices from the roasting pan
into a jug and reserve.
Add butter to the pan and melt over medium heat.
Stir in flour and cook for three minutes
until lightly brown,
scraping the base of the pan as you stir.
Add apple cider, chicken stock...
..and reserved pan juices and cook,
stirring constantly, for five minutes
or until gravy boils and thickens.
Serve the chicken with gravy and steamed green beans.
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How to make roast chicken with apple stuffing

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