Preheat oven to 180°C, fan assisted.

Rinse the chicken under cold running water, pat dry with kitchen paper and sprinkle slightly with salt inside.

Soak the bread in a bowl of cold water, when elastic squeeze it with your hands and crumble in another bowl. Add the peeled sausage, the crushed juniper berries, the finely grated rind of an orange, a drizzle of good extra virgin olive oil, salt and a generous pinch of black pepper. Mix all the ingredients with your hands.

Stuff the chicken the with the bread and sausage stuffing, tie with a kitchen string and rub the skin with salt, pepper and a generous drizzle of extra virgin olive oil. Arrange the chicken in a baking dish previously greased with olive oil and put in the oven.

Roast the chicken for about one hour and ten minutes and drizzle occasionally with the orange juice or the cooking liquid to keep it moist. When the skin is golden brown, shiny and crisp your chicken is ready.

Remove it from the oven and let it rest wrapped in aluminum foil for a few minutes before serving.