Method

• Preheat oven to 160°C. Pat chicken dry and place into mixing bowl.
• Add 1 Tbsp mustard, drizzle with 3 Tbsp of vincotto, drizzle olive oil and season with salt and pepper. Mix well and rub all over chicken. Set aside.
• Finely dice onion, chop garlic, cut bread into roughly 1cm pieces, roughly chop hazelnuts and cranberries. Pick rosemary and thyme leaves and finely chop. Set all ingredients aside.
• To make stuffing, bring frying pan to medium-high heat, drizzle with olive oil and add onion, cook for 3-4 mins. Add garlic and herbs and cook for 2 more minutes stirring occasionally.
• Add half the hazelnuts and half the cranberries. Stir through.
• Add 1 Tbsp mustard, bread and butter. Mix through until butter is melted. Add 2 Tbsp of vincotto and season with salt and pepper. Stir through, remove from heat.
• Stuff chicken with cranberry stuffing and tie legs together. Place into preheated oven and roast for 1 hour 40 minutes.
• Prepare parsnips by peeling and cutting into 3cm batons. Place on baking tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Set aside and cook half hour before chicken is ready.
• Place chicken stock in a small saucepan. Add couple of sprigs of thyme, add 1 or 2 Tbsp of vincotto and add remaining cranberries. Bring to boil and turn down to low. Cook for 30 minutes.
• Add butter to saucepan, mixing through while whisking. Slowly add cornflour while whisking, until it thickens. Season with salt and pepper. Set aside.
• Once chicken is done, remove from the oven and let rest for at least 15 minutes. Add any oil or juices from the chicken tray to the gravy for extra flavour.
• Serve chicken on a platter with roasted parsnips and chicken cranberry gravy.