How to Cook a Succulent Roast Chicken With Sausage and Herb Stuffing

Updated on April 24, 2018
Gabriel Wilson profile image

Gabriel Wilson loves to cook, eat tasty foods, and drink a glass of wine. And not wash up.

How to Cook a Roast Chicken
How to Cook a Roast Chicken | Source

I love roast chicken. It must be moist (not dry), and I want loads of flavour—but I want a roast chicken flavour that's not over powered by too many herbs, citrus tangs, or other added ingredients. Placing the stuffing under the skin of the bird keeps the chicken breasts nice and moist. The sausage and herb stuffing benefits from the fat in the skin of the chicken too; as the skin cooks, it releases juices into the stuffing, adding even more of that delicious roast chicken flavour. There are of course other benefits from adding the stuffing to your roast chicken dish: a smaller chicken goes much further making this dish more affordable, and your stale bread gets used up too. Hope you enjoy! Stick to the recipe for the first time, and then add your own innovations once you have mastered this one.

Roast and Rate

5 stars from 1 rating of Roast Chicken with Herb and Sausage Stuffing

Ingredients for the Roast Chicken:

  • 1 chicken, approximately 1.5 kilos, whole
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • a sprig of rosemary
  • a sprig of parsley
  • I/2 a lemon
  • 1 garlic clove, crushed

Ingredients for the Sausage and Herb Stuffing:

  • a knob of good quality salted butter
  • 1 teaspoon of vegetable oil
  • 1 small onion, finely diced
  • a sprig of fresh rosemary, snipped
  • a sprig of fresh parsley, snipped
  • 1 pork sausage, de-skinned
  • 2 slices of medium white bread (stale is good) blitzed to a rough breadcrumb texture
  • 1 tablespoon of lemon juice
  • a little sea salt and white pepper to season
  • 1 fresh egg, beaten

Utensils:

  • string to tie the chicken legs together
  • a nonstick roasting tray
  • tinfoil
  • a small pot
  • a wooden spoon
  • a large bowl
  • a tablespoon
  • large plate or platter to serve

Fig 1) Stuffing the Chicken

Stuffed Chicken
Stuffed Chicken | Source
Stuffed Chicken
Stuffed Chicken | Source

Method:

  1. Heat the oil and butter in the small pot and add the onion, cook till soft and translucent stirring with your wooden spoon: absolutely no brown bits.
  2. Remove from the heat and allow the cooked onion to cool.
  3. Put your breadcrumbs into the large bowl and add all the over ingredients, add in the cooled onions and using your hands mix well together. If this doesn't appeal to you get one of the kids to do it. Make sure hands are clean, of course.
  4. Put your fingers between the skin of the chicken breast and the meat of the chicken breast and gently edge your hand under the skin to separate it, as seen in Fig 1). The skin is rather durable but still take your time and be gentle with it.
  5. Using your hand place small handfuls of the stuffing one at a time between the skin and meat shaping as you go.
  6. When you have covered the body of the chicken with the stuffing pat the skin and shape again.
  7. Place the herbs, lemon and garlic in the chicken cavity, rub the olive oil into the skin, sprinkle over the sea salt.
  8. Tie the chicken legs together with the string. Cover the bird with tinfoil and place in the roasting tray (I use one with a roaster as seen in Fig (2).
  9. Place into a preheated oven (220 degrees °f, 105 degrees °c) and cook for 30 minutes, remove the chicken from the oven and baste (spoon over) with the juices in the bottom of the pan. You may need to tilt the pan a little for the juices to flow from the chicken, especially the cavity.
  10. Put the bird back in the oven and cook for a further 20 mins. Take the chicken from the oven and remove the tin foil. Baste once more with the juices and put the bird back into the oven.
  11. Reduce the temperature to 190 degrees °f or 90 degrees °c and cook for a further 30 minutes.
  12. Remove the chicken for one last basting, returning to the oven for a further 15 minutes. Check you chicken is cooked throughly by pulling at the chicken wing. If it comes away easily the chicken is cooked, also the juices will run clear. If in doubt insert a metal skewer into the thickest part of the chicken breast, the juices should run clear meaning the meat is cooked.
  13. Remove the chicken from the roasting tray to a large plate, cover with tinfoil and leave to sit for 10 to 20 mins before devouring, I mean carving.
  14. Add the juices to your gravy to add extra flavour. Strain your gravy to get a smooth texture.

Fig 2) Succulent Roast Chicken

Roast Chicken
Roast Chicken | Source
Sausage and Herb Stuffed Roast Chicken
Sausage and Herb Stuffed Roast Chicken | Source

Cooks Tips:

  • Cooking the chicken on a higher heat gives a browner crisper skin as seen in Fig 2).
  • Covering the bird with tinfoil creates extra heat cooking the meat quicker but also aids moistness.
  • The tinfoil also prevents the skin getting too dark a colour.
  • Placing the stuffing under the chicken skin not only looks appetising it prevents the meat from drying out resulting in a succulent texture.
  • Leaving the bird to sit before carving allows the juices to settle and the stuffing to firm.
  • Adding the sausage to the stuffing gives a softer and more moist stuffing that really complements the chicken meat.
  • Using a nonstick roasting tray with a roaster is great for achieving optimum juices to add to your gravy.

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Questions & Answers

    © 2018 Gabriel Wilson

    Comments

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      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        6 months ago from Madeira, Portugal

        Strange how old traditional ways are changing due to health regulations. Some I know are a must but others are a bit scare monger I think. Hope you enjoy the recipe :)

      • Eurofile profile image

        Liz Westwood 

        6 months ago from UK

        This is a great recipe. Food safety in the UK is anti placing stuffing in the cavity, so this is a great way of getting around that and adding flavor to the chicken. Recently I've been cooking stuffing separately, but this has given me 'food for thought'! (Sorry about the pun).

      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        6 months ago from Madeira, Portugal

        Thanks for reading: hope you enjoy it as much as I do :)

      • Journey * profile image

        Nyesha Pagnou MPH 

        6 months ago from USA

        It really does look good. Thanks for sharing this chicken recipe!

      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        6 months ago from Madeira, Portugal

        Ah, Peggy the smell alone is worth it. Hope you give it a go :)

      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        6 months ago from Madeira, Portugal

        Thanks Margie. I hope you enjoy, let us know :)

      • Peggy W profile image

        Peggy Woods 

        6 months ago from Houston, Texas

        Your recipe sounds delicious! We are so spoiled by being able to purchase large roasted chickens at Costco for only $4.99. So it has been a while since I have been tempted to roast one at home.

      • Margie Lynn profile image

        Margie's Southern Kitchen 

        6 months ago from the USA

        OMG, that looks scrumptious! I am saving this to try soon. I do not like dry chicken, I usually prefer the dark meat! Thanks Garbiel.

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