method
1. First make stuffing. Slice mushrooms. Melt butter in a pan and fry mushrooms for 3 minutes. Add sherry and cook for 3 minutes. Season with salt and pepper.
2. Finely chop chicken livers. Peel and finely chop onion. Add both to pan with breadcrumbs and mix well. Heat gently for 5 minutes.
3. Season chicken inside and out with salt. Stuff with liver mixture and close the opening. Melt butter in a roasting tin and brown chicken on all sides for 20 minutes.
4. Preheat the oven to 400°F (200°C).
5. Roll out dough on a lightly floured surface till about 1/4 inch thick and large enough to wrap round chicken. Remove chicken from roasting tin. Drain and allow to cool slightly, then place, breast side down, on dough. Moisten edges and wrap dough round chicken. Press edges together well.
6. Place chicken on greased baking tray with seam underneath. Use dough trimmings to decorate top. Brush with beaten egg and bake for 1 1/2 - 1 3/4 hours. If pastry, shows signs of over browning, cover with foil.
