Serves 4-6

With the exception of aromatics (such as onions, lemons and herbs), it is not a good idea to stuff the cavity of the chicken because it increases the density and will require a longer roasting time. By the time the stuffing is cooked, the chicken breasts will be dry. At worst, you may undercook the stuffing and risk poisoning your guests. The best thing is to cook the stuffing separately, as little balls. Any leftover stuffing will be great with pasta and tomato sauce.

For the chicken

1 large free-range chicken (about 1.5-1.7kg)
70g salted butter, at room temperature
1 tbsp chopped sage leaves, plus 1 small bunch
Sea salt and freshly ground black pepper
Drops of truffle-infused olive oil (optional)
1 lemon, halved
1 onion, peeled and halved

For the stuffing

Olive oil for cooking
1 large onion, peeled and chopped
1 small dessert apple, peeled, cored and grated
2 tbsp finely chopped sage leaves
Zest of 2 lemons
2 tbsp fresh breadcrumbs
1 tbsp grated parmesan
500g ground pork
Sea salt and freshly ground black pepper

Method

1 Heat the oven to 190C/Gas 5. Mix the softened butter with the chopped sage, pepper and truffle oil, if using. Place the chicken in a deep roasting tin. Holding the chicken with one hand and starting from the neck flap, use the other to loosen the skin over the breast without tearing the skin. Push half the butter mixture under the skin to cover the breast, then gently massage the skin to spread the butter evenly. Rub the remaining butter over the chicken and sprinkle with salt and pepper.
2 Stuff the lemon and onion halves and sage leaves into the cavity of the chicken and roast for 1-11/4 hours. Baste the chicken with the pan juices halfway through cooking. To test if the chicken is ready, pierce the thickest part of the leg with a skewer. The juices should run clear.
3 Make the stuffing. Sweat the onions in a little olive oil for 4-5 minutes until soft. Spread on a plate and leave to cool.
4 In a large bowl, combine the cooled onions with the rest of the ingredients for the stuffing. Fry off a little patty and taste to check the seasoning.
5 With wet hands, shape the stuffing into walnut-sized balls. Heat a frying pan with a little oil. In batches, fry the stuffing balls until golden brown. Transfer to a roasting pan in a single layer; cover with foil.
6 25 to 30 minutes before the chicken is ready, place the tray of stuffing on the bottom shelf of the oven. It should be cooked at the same time as the chicken.
7 Rest the chicken, breast side down, for 15 minutes, lightly covered with foil. Turn over, carve and serve with the stuffing, pan juices and steamed broccoli.

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