With bacon-nut stuffing and gravy
The night before you roast the chicken, prepare a brine solution and keep the chicken refrigerated overnight (or at least for 8 hours) in the brine solution.
Bacon, raisins and nuts, bread and celery, sautéed in ghee and garam masala are used for the stuffing
Season under the skin, with a mixture of softened butter mixed with chopped fresh rosemary and sage.
Using a pastry brush, brush ghee over the skin all over the chicken and roast it on a rack, placed on a roasting tin.
Roast the chicken for a total of 1 hour 40 minutes, brush ghee (or butter) over the chicken once every 30 minutes.
Take the roasting pan with the drippings from the roast. Add water or broth, balsamic vinegar, brown sugar, and salt. Stir and add corn starch. Keep stirring until the sauce thickens a little. Sieve the sauce and serve it alongside the chicken and stuffing.