Chicken sausage with a traditional stuffing

Recipe from: January 2012

Ingredients 12
Servings
Time 00:20
  • 1
    whole chicken
  • 200
    g
    lamb mogodu cooked to soft and roughly chopped
  • 4
    slices of fresh breadcrumbs
  • 2
    handfuls of fresh oregano
  • 4
    rashers of bacon grilled and cut into small pieces
  • Chicken bones
  • 1
    stack of celery
  • 50
    g
    carrots
  • 100
    g
    onions
  • 4
    cup
    beer
  • 100
    g
    butter
  • Kitchen string/ twine
 

Method

01:00
 
Debone chicken and flatten it. Season with salt, pepper and lemon. In a bowl mix chopped mogodu, breadcrumbs, bacon and 1 handful oregano.

Spread mixture over the flattened chicken and roll to a sausage, tie with kitchen twine. Roll chicken over oregano and lemon mixture and place on medium hot coals.

Cook on coals for about an hour basting with the oregano mixture. If chicken browns too, quickly wrap in foil and continue cooking. In a pot roast chicken bones until brown, add Miripoix vegetables and continue cooking.

Add beer and reduce until it starts to thicken. Strain and put back onto the stove. Season with salt and pepper and whisk in butter. Serve with dumplings or rice.

Reprinted with permission of Chef Citrum Khumalo.
 

 

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