Roast Chicken,Apple & Walnut Stuffing

Ingredients:

• Chicken whole                   1
• Onion Brunoise                  50g
• Butter                                1 1/2 (peeled)
• Apples                               50g chopped
• Walnuts                           
• All spice
• Bread white toast               4 slices
• Parsley                               2 tsp finely chopped
• Bacon rind less(for barding) 2 rashers
• Corn flour for jus                1 tblsp

Method:

1. Fold chicken wings under bird.Remove excess fat from inside of carcass and any offal.
2. Sweat off onions,add marcedoine of apple,season,add all spice to flavor
3. Cook so apples are still al dente,add walnuts,cool.
4. Food process the bread into breadcrumbs,add parsley.
5. Mix all together well by hand,taste,add stuff into chicken cavity.
6. Place lemon thyme butter slices under the skin of the chicken on the breasts so that when the butter melts it bastes the chicken as it roasts.
7. Truss the chicken to hold its shape.Barding if required.
8. Where the thigh of the chicken meets the carcass it is possible to skewer the joints.If the juices run clear the chicken is cooked,as it is the thickest part of the chicken.
9. If the liquid is bloody then it's not cooked.If the internal temperature of the breast meat near the wing is above 70°C it also indicates the chicken is cooked.
10. Let the chicken rest in a warm area for at least 20 minutes before portioning and serving.