To make stuffing put dry bread in your food processor and grind the bread down, I add any herbs I want, sage works well but today I used Herbe de Provence.
Also chop an onion in your processor, then mix the onion with the bread crumbs.
Moisten with chicken stock then bind the lot together with a beaten egg.
Once the chicken is cooked, remove from the heat and very carefully remove the chicken from the can, you may need help. Put to one side to rest, put the stuffing in the hot pan, turn up the heat to 200c and cook till brown, you can also finish browning off your root veg.
Retain the bones, boil them up to make a base for a chicken soup.