1 Preheat oven to 190°C. Pat the chicken dry inside and out with kitchen paper. Combine the walnuts, cranberries, onion, sage and garlic in a bowl and mix well. Add the breadcrumbs, stock and butter, then season with salt and pepper and mix to make a stuffing.
2 Press the stuffing into the chicken cavity, then secure the opening with a skewer. Brush the chicken with olive oil and season generously with salt and pepper. Arrange in a roasting pan and bake for 1 hour 25 minutes, until the juices run clear when pierced at the hip.
3 Meanwhile, heat the sherry in a medium saucepan over a moderate heat and boil until reduced by half. Add the stock, then boil until reduced to 1½ cups. Put ½ cup of the mixture in a bowl with the celery salt and cornflour, whisk until smooth, then return to the saucepan and simmer until thickened. Carve the chicken and serve with the gravy and baked vegetables.
Celebrating 100 years in style