Wash the chicken and pat dry with a couple of pieces of kitchen towel. Put the chicken in the roasting tin. Wash and peel the onion and apple, cut into chunks and stuff the chicken.

Wash the sage. Stuff some of the sprigs into the hole with the onion and apple. Chop the rest and mix with the butter (it needs to be really soft), salt and pepper. Rub the chicken all over (best way to do it is with your hands). Then holding one of the legs, put the chicken in a vertical position and pour the wine into the hole gently so that it waters the onions, apples and sage and reaches the other end. Gently put it back down on the tin, taking care so that the wine doesn't leak out. Put in the oven at 200º for 2 hours aprox. (depending on the size of the chicken).

When the chicken looks done, prod the place where the leg meets the body with a prong. If the juices that come out are clear, the chicken is done. If they are murky, it needs a little more time.

Put the chicken on a carving dish and let it rest for 10 minutes. Use the juices in the pan to make some gravy. Enjoy!!