FOR THE CHICKEN

• 1 organic chicken of about 1.8 kg Ferme des Voltigeurs
• 1/4 cup maple syrup
• 3 tbsp vegetable oil
• 2 tbsp salted herbs
• 1 tbsp Dijon mustard

FOR THE STUFFING

• 4 cups sourdough loaf bread, cubed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 apples, peeled and diced
• 1/2 cup fresh cranberries
• 8 sage leaves, minced
• 1 cup chicken broth
• 1 egg
• Salt and pepper, to taste

FOR THE SAUCE

• 1 tbsp butter
• 1/2 small onion, finely chopped
• 2 tbsp all-purpose flour
• 1/2 cup red wine
• 2 cups chicken broth
• A few sprigs of fresh thyme
• 1 bay leaf
• Salt and pepper, to taste

• Preheat the oven to 350°F and position the rack in the center.
• In a large bowl, combine all the ingredients “for the stuffing” and divide into a roasting pan.
• Place the chicken on top of the stuffing.
• In a small bowl, combine the maple syrup, oil, salted herbs and mustard, then brush all over the chicken with this mixture. Set aside.
• Bake uncovered for 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 180°F (80°C).
• Meanwhile, heat the butter over medium heat in a small saucepan. Add the onion and cook for 5 to 6 minutes until it is soft. Add the flour, mix and continue cooking for 1 minute. Stir in the red wine, let it reduce, then add the chicken stock, thyme and bay leaf. Bring to the boil, then simmer for 15 minutes, or until the sauce has reduced by half. Set aside.
• Serve the chicken with the stuffing, then drizzle with the sauce and serve.