lb Pins Muslin 5 c Strong chicken stock To make the stuffing: soak the bread in the milk. Saute the onion in olive oil until translucent and add the parsley. Place all the stuffing ingredients except the eggs in a food processor and process until well blended. Add the eggs and blend for a few more seconds. To stuff the chicken: spread out the bird and season to taste with salt and pepper. Shape the stuffing into a rectangular block and place it in the centre of the bird. Wrap the flesh tightly around the stuffing and pin the flesh together with poultry pins. Soak the muslin in water, wring it out, wrap it around the chicken with string in three places. To cook the chicken: bring the stock to the boil in a large saucepan, add the chicken and simmer for 1 1/2 hours. Remove from the stock and allow to cool. Remove the muslin, slice the chicken and serve with Cumberland sauce (recipe follows), James Connolly Cumberland Sauce: rind of 2 oranges and 2 lemons, cut into julienne strips 2/3 cup redcurrant jelly 2 tablespoons Dijon mustard 1/2 cup fresh orange juice 1 1/3 cups tawny port Blanch the rind in boiling water and drain. Repeat the process twice. Place all the ingredients in a saucepan and simmer for 10 minutes or until the sauce thickens slightly. Serve cold. James Connolly Bon Appetit-Exec.Chef Magnus Johansson