Apricot, celery and walnut stuffing
4 to 6 slices day-old bread, left out to dry
2 or 3 celery stalks, trimmed and chopped
1 shallot or onion, peeled and finely chopped
1 piece of cinnamon
1 bay leaf
100g walnut pieces
100g dried apricots, chopped
Gozo sea salt
Freshly ground black pepper
Grated zest of a lemon
1 egg, lightly beaten
Tear the bread into small pieces, with or without the crusts, as you prefer. Simmer the celery, onion and spices in the milk for five minutes. Discard the spices, and strain the vegetables. You can keep the milk if you wish to make a cream gravy for the chicken. Mix the bread, vegetables, walnuts, apricots, seasoning and lemon zest, and bind with the egg.
Heap into the roasting pan as described above.
I like to serve the chicken just with its stuffing and any cooking juices, and follow it with a green salad. If you prefer to serve vegetables with the chicken, I suggest beans, broccoli or cabbage and some roast potatoes.