Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing
Roast Chicken with Pork & Prune Stuffing

Roast Chicken with Pork & Prune Stuffing

2h+

3h+

14

In this recipe, a chicken will be filled with a spicy farce made with pork sausage and prunes that are hydrated in calvados.

The Roast Chicken with Pork & Prune Stuffing is a great recipe for making whenever your family is coming over for lunch, and it pairs really well with some mashed potatoes, a salad, or some pasta with a sauce of your choice.

There are many reasons to cook a deboned animal. In the case of this recipe, the chicken will cook more quickly and more evenly.

Want to learn how to debone a whole chicken? Find a technique here at CREME!

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Ingredients

  • Whole Chicken

    Deboned Whole Chicken

    1
  • Vegetable Oil

    Vegetable Oil

    as needed
  • Black Pepper

    Black Pepper

    To taste
  • Salt

    Salt

    To taste

Pork Sausage & Prune Stuffing

  • Pork Sausage

    Pork Sausage

    300g
  • Prune

    Prune

    3tbsp
  • Nutmeg

    Nutmeg

    1
  • Lemon

    Lemon

    1
  • Calvados

    Calvados

    2tbsp
  • Onion

    Onion

    1
  • Garlic

    Garlic

    1 clove
  • Vegetable Oil

    Vegetable Oil

    1tbsp
  • Black Pepper

    Black Pepper

    To taste
  • Salt

    Salt

    To taste

Equipment

  • Probe Thermometer

    Probe Thermometer

  • Butcher's Twine

    Butcher's Twine

  • Wooden Skewer

    Wooden Skewer

Roast Chicken with Pork & Prune Stuffing trailer thumb

Roast Chicken with Pork & Prune Stuffing

Charlie Aggett

  • Step 0

    Cut 3tbsp of prunes into ½cm pieces. Reserve in a bowl

  • Step 1

    Cover with 2tbsp of calvados. Leave to soak for 30m until the prunes hydrate

  • Step 2

    Trim, peel and halve 1 onion

  • Step 3

    Dice the onion into very small pieces

  • Step 4

    Trim and peel 1 garlic clove

  • Step 5

    Small dice the garlic clove

  • Step 6

    Remove the casing of 300g of pork sausage and put it in a large bowl

  • Step 7

    Drizzle 15ml of vegetable oil in a frying pan over medium heat

  • Step 8

    Add the diced onion and garlic and sweat them until the onion is translucent. Remove from heat before the garlic turns brown

  • Step 9

    Transfer to a bowl and let it cool slightly

  • Step 10

    Add the chilled onion and garlic to the bowl with the pork sausage

  • Step 11

    Add the soaked prunes

  • Step 12

    Grate ½ lemon and add the zest

  • Step 13

    Grate ¼ of 1 nutmeg

  • Step 14

    Season with salt and black pepper to taste

  • Step 15

    Combine with hands until fully incorporated. The Pork Sausage & Prune Stuffing is ready

  • Step 16

    Preheat an oven to 100°C

  • Step 17

    Place cups of pork sausage & prune stuffing in the center of the deboned chicken between the two breasts

  • Step 18

    Secure the skin in place by threading a wooden skewer through the two sides of skin, starting on the leg side and finishing at the neck cavity

  • Step 19

    Turn the chicken over and pull the elastic food tie over the breast so that it sits on top of the wings and legs but under the breast. Twist to create a loop and pull over the each side of the wooden skewer to secure

  • Step 20

    Place the chicken in a roasting tray and cook in a preheated oven at 100°C in the oven for 1h until the core temperature reaches 58°C. Remove the chicken from the oven

  • Step 21

    Let the chicken rest and preheat your oven to 250°C

  • Step 22

    Brush the chicken with vegetable oil. Season generously with salt and pepper

  • Step 23

    Return the chicken to the oven and roast 10m until the skin gets brown and crispy. Remove it from the oven

  • Step 24

    Remove the wooden skewer and the twine. Let it rest 10m to settle the juices

  • Step 25

    The roast chicken with pork & prune stuffing is ready

  • Whole Chicken

    Deboned Whole Chicken

    1
  • Vegetable Oil

    Vegetable Oil

    as needed
  • Black Pepper

    Black Pepper

    To taste
  • Salt

    Salt

    To taste

Pork Sausage & Prune Stuffing

  • Pork Sausage

    Pork Sausage

    300g
  • Prune

    Prune

    3tbsp
  • Nutmeg

    Nutmeg

    1
  • Lemon

    Lemon

    1
  • Calvados

    Calvados

    2tbsp
  • Onion

    Onion

    1
  • Garlic

    Garlic

    1 clove
  • Vegetable Oil

    Vegetable Oil

    1tbsp
  • Black Pepper

    Black Pepper

    To taste
  • Salt

    Salt

    To taste

Equipment

  • Probe Thermometer

    Probe Thermometer

  • Butcher's Twine

    Butcher's Twine

  • Wooden Skewer

    Wooden Skewer

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