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Roast chicken and stuffing
Fruit and vegetables
4
onions
, peeled, quartered
8 fresh
sage
leaves
1
lemon
, zest only
Cooking ingredients
125g/4½oz fresh
breadcrumbs
pinch freshly grated
nutmeg
salt and freshly ground
black pepper
4 tbsp
caster sugar
Dairy, eggs and chilled
40g/1½oz
butter
, plus extra for brushing
1 free-range
egg yolk
25g/1oz unsalted
butter
Meat, fish and poultry
2 x 1kg/2lb 2oz free-range
chickens
Other
100ml/3½fl oz water
100ml/3½fl oz water
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
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