Step 1: Take chook out of the fridge one hour before cooking.

for Stuffing

Step 2: Place the cumquats in a bowl and pour over the Verjuice. Set aside and allow to steep for thirty minutes.

Step 3: Oil the chicken livers with two tablespoons of Extra Virgin Olive Oil.

Step 4: Heat a large non stick frying pan on a medium to high heat and once hot add the livers to the pan and seal on each side for sixty seconds. This ensures the livers don't bleed into the stuffing. Remove livers from the pan and place aside to cool.

Step 5: Heat remaining Extra Virgin Olive Oil in a clean non-stick frying pan over a medium to high heat. Once the oil is hot, add the onions and cook till tender and caramelised, then add the rosemary and cook for a further two to three minutes before removing from the heat.

Step 6: In a large mixing bowl, place all the stuffing ingredients and mix together until well combined and season to taste with Sea Salt and freshly cracked blacked pepper.

For Chook

Step 7: Preheat oven to 200C

Step 8: Place the stuffing across the centre of the chook and place the livers on top, then roll the chook into a cylinder from legs to neck. Secure by trussing with cooking twine.

Step 9: Rub the chook with Extra Virgin Olive Oil and salt flakes and drizzle with Verjuice. Place onto the paper lined multi purpose tray with a rack. Place the chook on the rack and place into the centre shelf of the preheated oven.

Step 10: Cook for twenty minutes at 200C then reduce the temperature to 180C and cook for another twenty five minutes.

Step 11: If you have a thermometer, cook until the core temperature of the chook is 65C. This will take about forty to forty five minutes or until the chook is golden and any juices coming from the chook are clear.

Step 12: Remove the chook from the oven and drizzle with Verjuice. Set aside to rest for twenty minutes before cutting into six equal sized portions.