Roast chicken with pear and walnut stuffing

Method

• 1
  Rinse the chicken inside and out under cold running water. Pat dry with paper towel.
• 2
  Combine bread, pear, onion, walnut, chopped sage and egg in a bowl. Season with salt and pepper. Spoon into chicken cavity.
• 3
  Run your fingers under the skin of the chicken breast to loosen and create a pocket. Press the butter and sage leaves into the pocket. Use unwaxed white kitchen string to tie the legs together.
• 4
  Preheat oven to 180°C. Place the chicken, breast-side up, in a large roasting pan. Sprinkle with cinnamon. Season with salt and pepper. Cover loosely with foil and roast for 1 hour.
• 5
  Remove foil from the chicken. Roast for a further 30 minutes or until the chicken is golden and the juices run clear when a skewer is inserted into the thigh. Transfer the chicken to a plate. Cover with foil and set aside for 10 minutes to rest. Cut into pieces and serve with the mash and brussels sprouts.