Melt in pan.
Pork sausagemeat (250g)
Break up and add to pan.
Bacon (100g smoked streaky chopped)
Blueberries (100g dried or 200g fresh)
Pine nuts (50g)
Add to pan.
Fry for about 10 minutes.
Remove from heat.
Breadcrumbs (75g fresh)
Black pepper (1 tsp ground)
Salt (½ tsp)
Add and mix well together.
Chicken (1.5 kg)
Remove wing tips.
Starting with the ribcage bone out the bird whilst keeping the skin and flesh intact in one piece.
Pull the wing and leg flesh inside the main skin.
Place chicken skin side down on board.
Place mixture in centre of chicken.
Sew up, adjusting the stuffing so that the final product is a squarish disk.
Preheat oven to 200°C.
Salt and Pepper
Brush chicken with the oil.
Season skin well.
Place chicken in oven on rack over roasting tray.
Roast for 1½ hours.
At end of cooking time remove roasting tray and keep chicken warm.
Place sediment from roasting tray in small pan.
Champagne (Rosé 2 glasses)
Chicken Stock (200ml)
Add to pan.
Bring to the boil and reduce by half.
Slice chicken and serve with the champagne sauce.
The boning can be a difficult task until you have done it a few times, but the result is worth it.
If you have no champagne handy then use any reasonable white or rosé wine.