• 2.3kg whole chicken
• 1 orange, quartered
• 1 tblsp olive oil
• 1 tblsp small fresh rosemary sprigs
• Gravy, to serve
• 2 bacon rashers, rind removed, chopped
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp finely grated orange rind
• 1 tblsp chopped fresh rosemary
• 700g sliced day-old bread, crusts removed
• 1 free-range egg, lightly beaten
• 2 tblsps olive oil
To make stuffing, heat a large, lightly oiled non-stick frying pan over a medium to high heat. Add bacon, onion and garlic. Cook, stirring, until onion is soft. Transfer to a large bowl. Add rind and rosemary. Season with salt and pepper.
Tear bread into coarse crumbs. Add to bacon mixture with egg and half the oil. Mix well.
Grease a 50cm-long piece of foil. Place stuffing in the centre. Shape into a 30cm log shape. Fold over foil and twist ends to close. Place on an oven tray.
Pat chicken dry with absorbent kitchen paper. Place orange inside the cavity. Tie the legs together with unwaxed kitchen string. Place in a roasting pan, rub all over with oil, season with salt and pepper and sprinkle with rosemary.
Cook in a moderate oven (180°C) for 1 hour and 15 minutes. Place stuffing in oven with chicken and cook for a further 25 minutes. Chicken is cooked when juices run clear when a skewer is inserted into the thickest part of the thigh. Remove chicken from oven and lightly cover with foil to keep warm.
Meanwhile, open the foil from around stuffing. Drizzle with remaining oil and cook for a further 15 minutes, or until golden.
Serve chicken with stuffing and accompany with gravy.