To prepare your chicken take one onion and slice in half, place in the rear of the chicken. Then work your fingers between the skin and the breast starting from the bottom making sure not to rip the skin, pull away until you can fit approximately 3 fingers in. Dice half an onion and place into the newly created gap, add garlic or lemon to taste. Place on an oven proof dish and cook for 25mins per pound of uncooked weight and 25mins more on gas mark 4 or 200 degrees Celsius.
This works with carrots, parsnips, squash, potato, onion, and any other similar veg. Place on an oven proof tray having pealed and slice them to size. Then drizzle in oil and cook for approximately 40mins on gas mark 4 or 200 degrees Celsius.
Once the chicken is cooked remove it placing it onto a plate or something similar, then put the juices into a jug, use boiling water to rinse the tray into the jug making up to the required amount, then add gravy granules and a chicken stock cube on gas mark 4 or 200 degrees Celsius.
Dice one onion (or use the remaining half from your chicken) and cook in a small amount of water just enough to cover them) until soft, make bread crumbs by blending bread, add the cooked onions having drained the water. Then add a small amount of sage. Blend thoroughly and place in an oven proof dish. Cook for approximately 40mins on gas mark 4 or 200 degrees Celsius.
All that is left at the end is to invite the ravenous ones to dine with you.