| 1. | Preheat oven to 180°C |
| 2. | Place chicken skin side down on a flat surface. |
| 3. | In a small frying pan melt butter, add spring onions and bacon and cook for 5 minutes. Place in a large bowl along with chicken mince, breadcrumbs, cranberries, almonds, parsley, lemon and season with salt and pepper. Mix well to combine. |
| 4. | Arrange stuffing down the middle of the chicken and roll each side of the chicken into the centre to encase the stuffing, secure the chicken with small skewers and tuck wings underneath the body. |
| 5. | Place chicken on a greased baking dish, brush with melted butter and season with sea salt and black pepper. Bake for 1 hour. Remove from oven, cover with foil and allow too rest for 10 minutes. Serve cut into thick slices with a splash of chicken gravy. |
| 6. | To make gravy, add the plain flour to the baking dish and cook over a medium heat for one minute stirring constantly. Gradually pour in stock and cook stirring continuously until gravy thickens and comes to the boil. Cook for 2 minutes, strain and serve with roast chicken. |
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