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
 
 

Ingredients

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

Method

 
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
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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