• 1 whole chicken with giblets (keep the giblets and finely chop)
  • 12 slices bacon or pancetta, chopped
  • 1 onion, finely chopped
  • 1 celery stick finely chopped
  • 1 apple, sliced and boiled
  • 120g fresh breadcrumbs
  • 3 tbsp butter
  • 3 tsp rosemary
  • 2 tsp Drambuie liqueur
  • 1 egg
  • oil, salt and black pepper


  • STEP 1
    Preheat the oven to 180C Wash and clean the chicken. Season well with salt and pepper inside and out.
  • STEP 2
    Heat some oil in a saucepan and saute the bacon until slightly browned.
  • STEP 3
    Add the onion and celery to the pan and saute for 2-3 minutes.
  • STEP 4
    Next add the apple and 1 tbsp of the butter. As soon as the butter has melted, add the chopped giblets, bread, egg, rosemary, salt and pepper. Stir to combine for about a minute.
  • STEP 5
    Finish by adding the Drambuie and heat for a few seconds.
  • STEP 6
    Stuff the chicken with the mixture and cook in the oven for approximately 1 1/2 hours or until chicken is cooked through (depending on size).

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