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Sausage Stuffed Roast Chicken

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Medium
Ingredients

1 pound gf bulk sausage
1 cup gf bread crumbs
2 large eggs, lightly beaten
1 Tablespoon fresh rosemary, chopped
1 Tablespoon Italian parsley, chopped
2 teaspoons fennel seeds, crushed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large free-range roasting chicken
1 Tablespoon unsalted butter, softened
Salt and freshly ground black pepper
Directions
Preheat oven to 425°F.

In a large bowl, combine gf sausage,
gf bread crumbs, eggs, rosemary, parsley, fennel, salt and freshly ground pepper.

Stuff cavity and neck of bird so that there are no air pockets. Truss chicken. Rub chicken with butter and season with salt and freshly ground black pepper.

Place chicken in a roasting pan, breast-side up. Loosely tent with foil. Roast chicken at 425°F for 30 minutes. Baste chicken. Again, loosely cover with foil and continue to roast for 30 more minutes. Reduce oven to 375°F. Remove foil and roast for 1-1/2 hours, basting frequently. Chicken is done when juices run clear when thigh is pierced and stuffing temperature reaches 165°F.

Remove chicken from roasting pan and season generously with salt and freshly ground black pepper.

Transfer chicken to a carving platter and tilt so that neck is down. Tent with foil and let chicken rest for at least 10 minutes.

If you would like to make gravy, place roasting pan over 2 burners. Turn heat to medium and cook, scraping up any browned bits on bottom of pan. Spoon off and discard any excess fat. Add 1/2 cup of cold water and bring to a boil. Reduce to a simmer and allow gravy to reduce down to 3/4 of a cup. Strain through a fine sieve. Adjust seasonings to taste with salt and freshly ground black pepper. Pour into a gravy boat.

Carve chicken and spoon sausage stuffing into a warmed serving bowl. Serve at once.
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