Step 1

Preheat oven to 180°C. Place sea salt and half the sage in a mortar and pound with a pestle until crushed. Pat chicken dry with paper towel.

Step 2

Combine the bread, prosciutto, pistachio, fig, brandy, 1 1/2 tablespoons oil and remaining sage in a large bowl. Season.

Step 3

Loosely fill the chicken cavity with bread mixture. Tie the legs together.

Step 4

Place the celery, onion and carrot in the base of a roasting pan. Drizzle over remaining oil. Top with chicken. Rub the salt mixture over the skin. Roast for 20 minutes. Pour the wine over the chicken and roast, basting with pan juices every 20 minutes, for 1 hour to 1 hour 10 minutes, or until chicken is cooked through.

Step 5

Transfer the chicken to a platter and serve with roast potatoes and steamed greens.