Roast Chicken with Bacon and Sage Stuffing

Proportions didn’t work properly here. You could easily double the amount of stuffing (after all, that’s what a roasted bird is all about, isn’t it?), and we needed to roast it considerably longer than indicated, as a consequence of which the bacon strips dried out – either replace them after a while or brush the chicken with gravy to prevent the chicken breast from drying out. Nevertheless, it was a delicious meal and a cheap alternative to the other recipes, making it an ideal dish for regular Sunday lunches. We made Red Wine Sauce to go with it.