FOR THE CHICKEN
1 to 2 tbsp poultry seasoning, to taste
1 large chicken (about 1.5 to 2kg)
Sea salt and freshly ground black pepper to taste
FOR THE STUFFING
¼ cup butter
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 tbsp fresh sage, chopped
2 tsp fresh thyme, chopped
1 French baguette, chopped into small pieces
1 ½ cup chicken stock
2 cups blueberries
¼ cup fresh parsley, chopped
1 tsp sea salt
¼ tsp freshly ground black pepper
1 Begin by preparing the stuffing. In a large pan, melt the butter over a medium heat until melted. Add the onion, celery, carrots, garlic, sage and thyme for about 8 minutes until softened
2 Add the bread and stir to combine. Cook the mixture for two minutes to toast bread slightly. Drizzle with enough of the stock to moisten.
3 Stir in the blueberries, parsley, salt and pepper.
4 Preheat the oven to 160C. Scrape the mix into a shallow casserole dish, cover with foil and bake in the oven for 20 minutes. Uncover the dish and bake for a further 10 minutes until golden and crisp.
5 Increase the heat of the oven to 220C.
6 Place the stuffing inside the main cavity of the chicken. Sprinkle poultry seasoning on the outside of the chicken and it rub into the meat.
7 Roast the chicken breast side up in a large roasting pan for 15 minutes before reducing the heat to 190C.
8 Cover with foil and allow to roast for a further 45 minutes. Remove the foil and allow the chicken to roast and become brown and crisp for a further 15 minutes. Remove from the oven and allow to rest for a few minutes before serving with your favourite vegetables.