Wednesday, June 19, 2013

Butterflied roast chicken over sausage stuffing

Looking for inspiration for dinner at Pender Harbour, Connie and I went to The Oak Tree Market our go to place for meat when we at Maderia Park.  They usually have a good choice of very good quality meats and home made sausage. This day it was a free range chicken that called out along with some Tuscany turkey sausage.

Roast chicken is one of the ulitmate comfort foods for me with crisp slightly salty skin and a flavourful stuffing.  I have taken to butterflying chicken to roast a fair bit recently. It makes it cook quicker and by opening it out and placing on top of a stuffing of some kind it means that all the cooking juices soak in to whatever it is topping.

4 slices of bread cubed
1/2 red onion chopped
sprig of fresh sage 
3 sticks of celery chopped 
1lb of good sausage meat.

Combine all the stuffing ingredients in a bowl.

Mix thoroughly, the hands are really best for this and place in to a roasting tin, piling it up so that it is about the same size as the chicken that is to be placed on top.

Open up the chicken and place on top.  smear with a little olive oil and a good sprinkle of salt.  Then tuck some fresh rosemary in and around the chicken.

Place in a 400 oven for about an hour to an hour and a half depending on the size of the chicken, until the chicken is cooked through and the juices run clear.

Cut up and serve with the stuffing.

This was like a little tast of christmas with very little fuss. Just about any sausage would work here but using a turkey sausage did help keep the fat content down.

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