Name: Whole chicken with pork sausage filling
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 2.00 kg chicken whole; sea salt and freshly ground black pepper; 250.00 ml breadcrumbs fresh; 1.00 onion very finely sliced; 30.00 ml fresh rosemary finely chopped; 250.00 g sausages pork; lemon zest and juice; 30.00 ml butter

Recipe Disclaimer

Tap for method

Ingredients (8)

2.00 kg	chicken — whole
	sea salt and freshly ground black pepper

FILLING

250.00 ml	breadcrumbs — fresh
1.00	onion — very finely sliced
30.00 ml	fresh rosemary — finely chopped
250.00 g	sausages — pork
	lemon — zest and juice
30.00 ml	butter

Tap for ingredients

Method:

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.