Yorkshire chicken leg stuffed with bacon and prune

Preheat the oven to 160°C

Roast the chicken wings and carcass, spreading them out on a suitable tray (you may need to use more than one), for 1 hour. Stir the bones every 20 minutes until they are fully golden and caramelised

Carefully pour off the chicken fat from the trays into a stock pot

Put the stock pot onto a medium heat, add in the vegetables and aromatics and cook until the vegetables are golden brown

Deglaze the roasting trays with the white wine and then scrape all the bones and fond into the stock pot 

Cover with water and simmer for at least 6 hours, ideally 10, skimming the scum and fat often. You know the stock is done when the room smells of chicken.

When the stock is cooked, strain through a colander and reduce until it coats the back of a spoon. Reserve until required

In a large saucepan, over a low heat, add the oil then sweat the onions and garlic with the salt until tender

Add in the prunes and bourbon and cook for a further 2 minutes

Remove from the heat and allow to fully cool, then mix with all the remaining ingredients together and set aside

Preheat the oven to 140°C

Leaving the apples whole, remove their cores with a sharp knife. Place in an oven tray and roast in the oven for about 1 hour or until soft

Toast and finely grind the spices for the apple ketchup

Make a dry caramel with the sugar in a high-sided pan. Heat it up until it melts, swirling the pan to make sure all the sugar is dissolved

Very carefully add the vinegar a little bit at a time – it will bubble up aggressively and is extremely hot

Bring the mixture back to a boil, whisking until smooth

Add in the remaining ingredients and the cooked apples (without the skins) and cook over a medium heat until the liquid is fully reduced. Stir often to prevent catching

Blend until smooth

Next, debone the chicken leg so that it can be stuffed. First place the chicken leg on a chopping board skin side down. Carefully cut on either side of the thigh bone to open out the leg and then whilst lifting the bone cut the bone away from the thigh meat, cut through the cartilage at the joint to fully remove the thigh bone

Now, holding the leg, push back the thigh meat over the drumstick to create tension. Carefully using a very sharp knife cut around the top of the drum stick, cutting all the way to the bone and through all tendons. Peel Back the drumstick flesh from the bone (it should strip away cleanly) and using a heavy sharp knife,  chop through the bone, leaving just the knuckle attached

Turn the leg back out and you should be left with just the deboned meat. Stuff the cavity you have created with the stuffing mix and tie the leg with butchers twine in three places so the stuffing holds and is even throughout

To cook, you can either use a barbecue or oven. If barbecuing, lightly oil and season the legs, then slowly grill above a BBQ until the core temperature reaches 65°C. Finish with a blast of heat to get a good crispy skin

If using the oven, first preheat the oven to 220°C, then roast in the oven for 6-8 minutes until the skin caramelises. Drop the oven temperature to 140°C and roast until the chicken is cooked through. This will take around 10-15 minutes

Warm the chicken sauce

Let the chicken rest for 5-10 minutes, then remove the string from the chicken leg and carve it into thick slices

Arrange the chicken on a hot plate with the apple ketchup alongside, then pour over the hot sauce and serve, garnished with the spring onion and chervil