Boil the water, sugar, and salt together with the aromatics. When sugar and salt dissolved, cool completely. Add the chicken and refrigerate overnight.

Before cooking, remove chicken from water and pat the chicken dry and place in a roasting tin. Drizzle over oil and place in a preheated 220oc oven. Cook for 15 minutes then lower to 160oc and cook for a further hour or until a skewer inserted into reveals clear juices. Always ensure chicken is fully cooked before eating. Allow to rest for 15 minutes before carving.

Cook the apples and onions gently in the butter until soft and golden. Add the sage leaves and cook for a minute. Cool.  Mix into the sausage meat with the chopped walnuts, breadcrumbs and parsley.

Form into walnut sized balls and place in a buttered baking dish. Cook in a 180ºc oven for 30 minutes.