Chicken Recipes

POT ROAST CHICKEN WITH SAUSAGE STUFFING

These casseroled chickens will be tender and succulent.

INGREDIENTS
2 chickens, 2 1/2 pounds each
2 tablespoons vegetable oil
1 1/2 cups homemade or canned chicken stock or half wine and half stock
1 bayleaf

FOR THE STUFFING
1 pound sausage
1 small onion, chopped
1—2 garlic cloves, finely chopped
1 teaspoon hot paprika
1/2 teaspoon dried chili (optional)
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1 cup coarse fresh breadcrumbs
1 egg, beaten to mix
salt and black pepper

SERVES 6

1. Preheat the oven to 350°F

2. For the stuffing, put the sausage, onion and garlic in a frying pan and fry over medium heat until the sausage is lightly browned and crumbly, stirring and turning so it cooks evenly. Remove from the heat and mix in the remaining stuffing ingredients with salt and pepper to taste.

3. Divide the stuffing between the chickens, packing it into the body cavities (or, if preferred, stuff the neck end and bake the leftover stuffing in a separate dish). Truss the birds.

4. Heat the oil in a flameproof casserole just big enough to hold the chickens. Brown the birds all over.

5. Add the stock and bay leaf and season. Cover and bring to a boil, then transfer to the oven. Roast, covered, for 1 1/4 hours or until the birds are cooked (the juices will run clear).

6. Untruss the chickens and spoon the stuffing onto a serving platter. Arrange the birds and serve with the strained cooking liquid.