You need to try Matt Moran’s roast chicken recipe with stuffing

Preheat oven to 180°C/160°C fan-forced.

To make the stuffing, melt butter in a large frying pan on medium-high heat. Add onion and sauté for 2–3 minutes or until translucent. Add garlic, bacon and sage and sauté for 4–5 minutes. Add breadcrumbs and stock, then cook until the stock is absorbed. Transfer mixture to a large baking tray and set aside to cool. In a large bowl, combine onion mixture and remaining stuffing ingredients. Stir to combine. Season. 

For the chicken, remove the wish bone from the top of the chicken, and use a paper towel to clean and dry the cavity of the chicken. Fill the cavity with stuffing. Using butcher’s twine, truss the legs and wings of the chicken to hold its shape. 

Place chicken in a roasting tray and bake for 1 ¹/₂ hours or until the chicken is golden and cooked through. Remove from the oven and allow to cool slightly before carving and serving.