Method

• 1.
  For the stuffing, heat the oil in a large frypan over medium heat. Add the onion and carrot, and cook, stirring, for 20 minutes or until soft. Remove onion and carrot and set aside in a bowl, reserving the oil in the pan. Add the bacon to the pan and cook, stirring, for 2-3 minutes until just cooked (not crispy).
• 2.
  Add the coriander stalk, cumin, coriander seeds and sweetcorn. Increase heat to medium-high and cook, without stirring, for 2 minutes, then reduce heat to medium and toss for 2-3 minutes until corn is cooked and beginning to turn golden around the edges.

• 3.
  Return the onion and carrot to the pan, then add coriander leaves, sultanas, almonds and breadcrumbs. Stir for 2 minutes or until warmed through. Transfer to a large bowl, then cover with plastic wrap and set aside to cool.
• 4.
  To roast the chicken, preheat the oven to 200°C. Clean the chicken well and dry the cavity with paper towel. Pack the stuffing into the cavity, then rub all over with olive oil and season with salt flakes. Fold the wing tips underneath the chicken and place on a wire rack set in a shallow baking tray (this helps the bird cook evenly).
• 5.
  Pull the legs together and tie with kitchen string around the joint to contain the stuffing. Cover the breast with a strip of foil to prevent it from drying out.
• 6.
  Place the chicken in the oven and roast for 40 minutes, then remove the foil, spoon 2 tbs olive oil over the breast and drizzle the bird with 1/3 cup (80ml) sherry vinegar. Return to the oven for 30 minutes or until a thermometer inserted into the thickest part of a leg reads 68°C.
• 7.
  Remove the chicken from the oven and gently turn it over on the wire rack so the breast side is facing down. Rest, loosely covered with foil, for 20-30 minutes, noting that the residual heat will cook the chicken further.
• 8.
  Transfer to a board ready for carving. Skim fat from baking tray and discard, then pour remaining juices into a saucepan. Place over medium-high heat and cook for 4-5 minutes until slightly reduced. Taste, adding remaining 1 tbs sherry vinegar if sauce needs more acidity.
• 9.
  Carve the chicken and serve with the reduced pan juices and the stuffing.