Preheat the over to 180C.
Take a good sized roasting tin and wrap it with tin foil.
Place the stuffed chicken into the roasting tin and cover over with foil.
Take the roating tin and place into the oven. Cook for 1 hour 15 minutes.
Remove the foil from the top of the bird and place the tin back into the oven for 15 minutes to brown.
Remove the tin from the oven and pop the stuffed chicken onto a carving board.
Pour the juices from the tin into a saucepan and add a pouch of our pure chicken stock, then leave to reduce for 15 minutes until the sauce thickens.
Carve and serve with glugs of delicious gravy.