Poulet aux Pruneaux

• 4 lb. roasting chicken
• 10 oz. pitted prunes, halved
• 10

Allow the chicken to come to room temperature. Combine the prunes and raisins in a bowl, add the rum and allow to stand for 2 hours. Then add the sausage meat, apples, onion, and salt and pepper to taste, mixing well. Stuff the chicken with the prune mixture and truss. Place in a baking pan with any remaining stuffing wrapped in aluminium foil. Roast in a