Roast chicken

With pork sausage, apricot and sage stuffing.
roast chicken with pork sausage, apricot and sage

Recipe from: 30 September 2011
Preparation time: 20 min
Cooking time: 1h 30 min


  • 1
    large free range chicken
  • 45
    softened butter
  • a few sage leaves
  • Freshly ground salt and pepper
  • trussing string
  • Stuffing:
  • 15
    butter or olive oil
  • 1
    red onion - finely chopped
  • 2
    cloves garlic - crushed
  • 8
    fresh sage leaves - chopped
  • or
  • 10
    dried sage
  • 1/4
    chopped dried turkish apricots
  • 1 1/2
    fresh breadcrumbs
  • 3
    pork sausages - meat removed from skins
  • 1
  • salt and pepper to taste
Servings: Change Serving


Preheat the oven at 180 degrees celcius.

For the stuffing:
Saute the onion, garlic and sage in the butter/oil until softened and fragrant. Add the apricots and fry for a minute. Remove from the heat and allow to cool off for a few minutes.

Place the breadcrumbs, sausage meat and egg into a mixing bowl. Add the cooled onion mixture and mix until well combined. Season with salt and pepper.

The chicken:
Loosen the skin around the breast and thigh area and rub butter under the skin together with a few sage leaves.

Fill the cavity of the chicken as much as you can with the stuffing and cover with surrounding loose skin. Use string to truss the chicken or just tie the legs together.

Rub the chicken with any remaining butter and season with salt and pepper.

Place onto a roasting rack filled with some water.

Roast for 1 hour and 30 minutes.

Allow to rest for 15 minutes before carving.

Serve with crispy roasted potatoes, broc and cauliflower in cheese sauce or a crispy garden salad.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey's blog, click here.


Read more on: chicken  |  roast  |  festive 2014


Spicy mushroom nachos

2015-11-26 10:35 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.

Find a recipe


Inside Food24


Instagram: #Food24_sa


Millions of plastic particles in our food!

Scientists and researchers believe that almost five million tons of plastic is dumped in the oceans every year and it’s affecting our food.



Plastic on your plate
Prince George the green prince?
Lean, green, drifiting machine
One man's $1 million vision for an eco Africa


50 outdoor eating spots in Joburg

Beautiful places to dine out in Joburg where you aren't gazing into a parking lot.


Find a restaurant

There are new stories on the homepage. Click here to see them.