Chicken With Prune And Apple Stuffing

1 x 1.5 kg/3 lb chicken
Stuffing:
175 g/6 oz fresh wholemeal brea,dcrumbs
12 prunes, soaked overnight and chopped
2 large apples, cored and cut into chunks
grated rind and juice of 1 lemon
1 egg, beaten
skimmed milk, if necessary
salt
freshly ground black pepper

For the stuffing, mix together the breadcrumbs, runes, apple and lemon rind. Add the beaten egg and lemon juice to bind. If necessary, stir in a little milk. Add salt and pepper to taste. Spoon the stuffing into the body cavity of the bird. '

Place the chicken in a roasting tin half-filled with water and roast for about 11/2 hours in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6). Baste frequently.

SERVES 4