Roast Chicken with Mushroom Stuffing

I made this for our family Thanksgiving dinner since I really don't care for turkey.

Time: 2-3 hours
Effort: Easy
Serves: 6

1 very large roasting chicken
4 large portobello mushrooms, finely chopped
4-5 slices wholewheat bread, crumbled
2 eggs
1 shallot, minced
1 green apple, peeled, cored and diced small
1 tbsp beef bouillon concentrate
1 tsp garlic salt
salt and pepper
1/4 cup olive oil
1 cup white wine (dry) or white Porto

Heat oven to 375oF. In a large bowl combine all the ingredients except the chicken (of course!) and the wine/Porto. Mix well with your hands to ensure all are well incorporated. Stuff the mixture into the chest cavity of the chicken. Place the chicken on a wire rack in a roasting pan and drizzle with olive oil. Sprinkle generously with salt and pepper. Roast, basting from time to time for approximately 1 1/2 hours. The skin will be a dark golden brown. Pour the wine or Porto into the roasting pan and scrape any of the drippings into it. Roast again for another half hour or so until the chicken is tender. (The best way to check if the chicken is well cooked is by cutting slightly into the joint of one of the legs - it should NOT be pink inside! If it is, keep roasting. Some people prefer to use a roasting thermometer, but once you get the hang of cooking times you won't need to.)