Roast chicken and sage and onion stuffing and gooseberry sauce
Ingredients
- 4 onions, peeled, quartered
- 8 fresh sage leaves
- 125g/4½oz fresh breadcrumbs
- 40g/1½oz butter, plus extra for brushing
- 1 free-range egg yolk
- pinch freshly grated nutmeg
- salt and freshly ground black pepper
- 100ml/3½fl oz water
- 2 x 1kg/2lb 2oz free-range chickens
- 4 tbsp caster sugar
- 100ml/3½fl oz water
- 1 lemon, zest only
- 250g/9oz gooseberries, topped and tailed
- 300ml/10½fl oz white wine
- 300ml/10½fl oz chicken juices, (reserved from cooking the roast chicken), or chicken stock
- 25g/1oz unsalted butter
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