Tom Clancy’s roast Ballycotton chicken with herb and woodside bacon stuffing

4½-5 lbs (1.5 – 2.3kg) chicken

For the giblet stock:

giblets 

1 carrot, thickly sliced  

1 onion, thickly sliced

1 stick celery, sliced 

a few parsley stalks

1 sprig of thyme

For the stuffing:

110g Woodside Farm streaky bacon, cubed

45g butter

75g onion, chopped 

75-95g soft white breadcrumbs

2 tbsp finely chopped fresh herbs (parsley, thyme, chives and annual marjoram)

salt

freshly ground pepper 

a little soft butter

For the gravy:

600-900ml stock from giblets or chicken stock

sprigs of flat parsley, to garnish