Roast chicken with apple and raisin stuffing recipe
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Ingredients:

For the chicken:
1 no. 16 chicken
1 tsp olive oil
1 tsp sea salt

For the raisin stuffing:
75g butter
6 spring onions, finely chopped
1 stick celery, finely chopped
2 cups breadcrumbs (sourdough bread if possible)
2 Granny Smith apples, peeled, cored and chopped
4 Tbsp roughly chopped seedless raisins
1 egg, lightly beaten
1 Tbsp chopped parsley

1. Heat the oven to 220°C.
2. Rub the chicken with the oil and sprinkle with sea salt. Place the chicken on a rack over a roasting pan and put in the oven.
3. Turn the heat down to 200°C and cook the chicken for 1 hour 15 minutes or until cooked. When the chicken is fully cooked (the juices from the thigh should be clear coloured), take out of the oven and rest in a warm place for 15 minutes before carving.
4. Make a gravy if desired with the pan juices and a little chicken stock.
5. While the chicken is cooking make the stuffing: Heat the butter in a frying pan and add the onion and celery.
6. Cook for 3 minutes until soft. Add the breadcrumbs, chopped apple, raisins, beaten egg and parsley. Season to taste with sea salt and black pepper.
7. Spoon the raisin stuffing into 12 holes in a greased muffin pan or into a square 22 cm, lined baking tray.
8. Cook in the oven for 30-35 minutes or until golden and cooked. Turn out and serve with the chicken.