Ingredients: - 
1 whole chicken
2 Tbsp olive oil
Salt and freshly ground black pepper
1 cup chicken stock
½ cup dry white wine  
Stuffing: - 
2 Tbsp butter
1 onion, peeled and finely chopped
2 crushed garlic cloves
2 cups fresh breadcrumbs
2 Tbsp fresh sage, chopped
1 egg, lightly beaten
½ teaspoon salt
Freshly ground black pepper  
METHOD: - 
Preheat the oven to 180˚C. To prepare the stuffing, heat the butter in a small frypan over a medium-low heat. Add the onion and garlic to the pan and cook for 3-4 mins until the onion is soft.
Place the onion mixture in a bowl with the breadcrumbs, sage, egg, salt, and pepper. Mix well. Stuff the cavity of the chicken with the stuffing.
Rub the chicken with the olive oil and season with the salt and pepper. Place the chicken in a roasting dish. Add the chicken stock and wine to the dish.
Roast the chicken in the preheated oven for 1½ hours, or until the juices run clear when pierced through the thickest part of the thigh. Baste the chicken occasionally while it is roasting - 
Serve the chicken with gravy, roast potatoes, and green vegetables and place on your Xmas table.