How to Make Chicken Stuffing

This is definitely a Sunday kind of dish. This isn't like a Tuesday night tea or a Wednesday. It's something with a bit more effort, a bit more energy going into it because you've got a bit of time. You do it the day before. By doing this, the chicken only takes 10 minutes maximum - which I think would save people a lot of time. And then you get loads of leftovers as well. So on the Monday Tuesday, you can always use them up. Is there any type of chicken that you want to use in particular? In the restaurant, you can use the black legged chicken. But I think at home, just keep it quite simple.