Preheat the oven at 180 degrees celcius.For the stuffing:
Saute the onion, garlic and sage in the butter/oil until softened and fragrant. Add the apricots and fry for a minute. Remove from the heat and allow to cool off for a few minutes.
Place the breadcrumbs, sausage meat and egg into a mixing bowl. Add the cooled onion mixture and mix until well combined. Season with salt and pepper.The chicken:
Loosen the skin around the breast and thigh area and rub butter under the skin together with a few sage leaves.
Fill the cavity of the chicken as much as you can with the stuffing and cover with surrounding loose skin. Use string to truss the chicken or just tie the legs together.
Rub the chicken with any remaining butter and season with salt and pepper.
Place onto a roasting rack filled with some water.
Roast for 1 hour and 30 minutes.
Allow to rest for 15 minutes before carving.
Serve with crispy roasted potatoes, broc and cauliflower in cheese sauce or a crispy garden salad.
Reprinted with permission of Bits of Carey.
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