Ingredients:

• ½ packet sage and onion
• stuffing mix / seasoning mix
• 1 tbsp chopped fresh parsley
• salt
• freshly ground black pepper
• 4 oz garlic sausage
• 1 x 2 ½ - 3 lb oven ready chicken
• 2 tbps dripping or
• 1 oz butter
• 1 large onion, peeled and sliced
• ¼ pint dry white wine
• fresh parsley sprigs to garnish

Cooking Time: about 1 - 1 ¼ hours

Oven: 180 C, 350 F

Procedure:

1. Make up the stuffing mix or seasoning mix following the direction on the packet, then mix in the parsley and salt and pepper to taste.
2. Chop half the garlic, sausage and add to the stuffing. Leave to cool, then use to stuff the neck end of the chicken. Put any surplus stuffing in the cavity. Truss the bird.
3. Melt the dripping or butter in a frying pan and lightly brown the bird all over. Transfer to a large ovenproof casserole and season well.
4. Fry the onion in the pan until lightly colored, then add the wine and bring to a boil.
5. Slice the remaining garlic sausage and add to the pan.
6. Stir well and pour the mixture over and around the chicken. Cover and cook in a preheated moderate oven for about 1 hour or until the chicken is tender.
7. Remove the lid and continue cooking for 5 minutes. Remove the chicken from the casserole and carve.
8. Serve with the onion mixture and juices in the casserole, garnished with parsley.