Roast Chicken

This was a dinner to remember. I started with leftover cornbread (made by my spouse from Frank Stitt's recipe, and very excellent it was) which suggested stuffing: an apple, two leeks, and some sage later, it was. In it went into a nice chicken, which roasted beautifully and juicily, and which we enjoyed with fried brussels sprouts and cranberry sauce. For dessert, gingerbread. I wish dinner were like this every night.