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Cover the roasting tin with aluminium foil. Cook the chickens in the oven for 1Â½-2 hours (cook the chickens for 1 hour per kg, allowing the weight of the stuffing to factor in as well). Remove the foil 20 minutes before the end of the cooking time and strain off the juices, reserving it for the gooseberry sauce.
1 Spoon stuffing over chicken in a strip along one of the longest sides. 2  Using tin foil to help, roll bacon and chicken around stuffing like a log. 3  Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day. 4  Heat oven to 350Â°F Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. 2  Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). 3  Cool and wrap in fresh foil to transport if taking to a picnic.