1. Preheat oven to 180C. To make brandy jus, place chicken bones in a roasting pan and cook for 1 hour. Transfer bones to a large saucepan with remaining ingredients, except brandy, and cook on medium-high heat for 45 minutes or until reduced by two-thirds. Strain and discard solids. Season with salt and pepper, then stir in brandy.

2. To make stuffing, heat butter and oil in a medium saucepan. Add onions and garlic and cook for 5 minutes or until soft. Cool 5 minutes. Add to food processor with remaining ingredients and process until combined.

3. To prepare roast, preheat oven to 180C.

4. Place chicken, skin side down, on a work surface. Layer with overlapping slices of silverbeet, then beef. Spread stuffing on top. Top with overlapping slices of bacon and finally the pork fillet.

5. Fold in beef over pork fillet. Top with extra silverbeet leaves, so the whole roll is covered. Fold in sides of chicken to finish roll. Sew flesh together with needle and thread and secure with string. Rub all over with oil. Season with salt and pepper. Place in an extra large oven bag, then onto a large baking dish. Add enough water to come half way up sides of pan, then cover dish with foil.

6. Roast for 1 hour. Remove foil and cut bag open and drain out water. Roast, uncovered and basting every 10 minutes, for a further 30 minutes or until browned. Stand, covered, for 45 minutes. Remove string and thread, then slice.

7. Meanwhile, to make rösti, Combine potatoes and eschallots in a bowl. Season with salt and pepper. Heat oil in a large non-stick frying pan over medium heat. Spoon mixture, in batches of 8, into pan to form rösti. Cook for 3 minutes on each side or until golden and cooked through. Drain on paper towels.

8. Cook brocollini in a saucepan of salted boiling water for 3 minutes or until tender. Drain, then refresh under cold running water. Add to a bowl with butter. Toss to combine, then sprinkle with chilli.