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Whole chicken with pork sausage filling

Recipe from: 9/12/2001 12:00:00 AM
Ingredients 9
Servings 4


  • 2
    whole chicken
  • salt and freshly ground black pepper
  • 250
    fresh breadcrumbs
  • 1
    onion, very finely chopped
  • 30
    fresh rosemary, finely chopped
  • 250
    pork sausages
  • juice and grated rind of 1 small lemon
  • 30


1 hr
Preheat the oven to 180ºC (350ºF). Wash the chicken and season inside and out with salt and pepper to taste. Place in an oven dish. Combine the breadcrumbs, onion and rosemary. Remove the pork sausage filling from the casings and mix well with the breadcrumb mixture. Season with lemon juice and rind. Loosen the chicken skin over the breastbone and stuff one third of the filling under the skin. Stuff the cavity of the bird with the remaining filling. Dot the chicken with butter, cover with aluminium foil and bake for one hour or until juices run clear when a skewer is inserted into the thickest part of the thigh. Baste frequently with the butter. Remove the aluminium foil 10 minutes before the end of the roasting time to allow the chicken to brown. Serve with Special Rice (see recipe). Serves 4-6.

Read more on: poultry  |  bake

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