Ingredients:
1 chicken (2 kilos)
4 shallots
2 sprigs of rosemary
100 grams of white wine
100 grams of cognac
salt
black pepper
extra virgin olive oil.
For the stuffing
140 grams of onion
4 cloves of garlic
280 grams of oyster mushrooms
175 grams of apple
120 grams of beef
70 grams of dates
70 grams of walnuts
1/2 c/c gingerbread spices
60 grams white wine
20 grams soy sauce
black pepper
salt
extra virgin olive oil.

Instructions :
Start by preparing the stuffing. The ingredients indicated are peeled, seeded, etc.
Chop the onion in brunoise and the garlic also finely. Chop the mushrooms into small cubes and the apple into slightly larger cubes, but not too much. Cut the beef into strips and chop the dates and walnuts.
Put a large frying pan or casserole to heat with a good splash of extra virgin olive oil. When it is a medium temperature, add the garlic, let the oil aromatize, add the onion, cook it over low heat until it is transparent.
Then add the mushrooms, increase the heat, and season to taste. After two or three minutes, add the apple, the veef , the dates, and the walnuts. Sauté until the beef is browned, turning occasionally. Then add the spices, mix well and add the wine and soy sauce. Cook over medium heat until the wine evaporates. Taste and adjust if necessary.
Preheat the oven to 180º C. Prepare the chicken, clean it well of any feathers it may have and inside. Dry the chicken well and prepare to introduce the stuffing with the help of a spoon. There will be some stuffing leftover (you can use it in an appetizer, for example, stuffing vol au vents).
Tie the chicken tightly and place it in the oven tray with the peeled shallots, season to taste, add the wine and cognac and rub the bird with plenty of extra virgin olive oil (it could also be done with lard). Place the rosemary to aromatize the roast and place it in the oven, at the height immediately below the center of the oven.
Bake the chicken for 1’30 or 2 hours, the time can vary according to the oven and the size of the bird (it can make 1’900 kilos or 2’200 kilos…), ours was 1’55 h. During baking, on two or three occasions, pour juice from the tray over the breasts. When the skin is golden brown and crispy, remove the roast chicken from the oven and let it rest for a few minutes before carving.

Source: SusanRecipe