Place all the ingredients for the stuffing into a food processor and blitz until roughly chopped and well mixed together. Loosen the skin of the chicken around the breasts and legs of the bird with your fingers and fill it with the stuffing mix, pressing it down as you go.
Scatter the parsnips and apple slices around the chicken. Pour over the bottle of cider and stock. Season with salt and freshly ground black pepper.
Roast in the oven for 1 hour. Take the tray out of the oven and mix the creme fraiche into the juices in the pan.
Return to the oven for another 1/2-1 hour until the bird is golden brown and the juices run clear when you insert a knife into it.
Serve with roast potatoes and green vegetables and the sauce.