
Roasted Chicken with Pork & Prune Stuffing
2h 50m
In this recipe, a chicken will be filled with a spicy farce made with pork sausage and prunes that are hydrated in calvados.
The Roasted 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.
Cut 3 tbsp of prunes into ½ cm pieces. Reserve in a bowl
Cover with 2 tbsp of calvados. Leave to soak for 30m until the prunes hydrate
Trim, peel and halve 1 onion
Dice the onion into very small pieces
Trim and peel 1 garlic clove
Small dice the garlic clove
Remove the casing of 300 g of pork sausage and put it in a large bowl
Drizzle 15 ml of vegetable oil in a frying pan over medium heat
Add the diced onion and garlic and sweat them until the onion is translucent. Remove from heat before the garlic turns brown
Transfer to a bowl and let it cool slightly
Add the chilled onion and garlic to the bowl with the pork sausage
Add the soaked prunes
Grate ½ lemon and add the zest
Grate ¼ of 1 nutmeg
Season with salt and black pepper to taste
Combine with hands until fully incorporated. The Pork Sausage & Prune Stuffing is ready
Preheat an oven to 100 °C
Place 1½ cups of pork sausage & prune stuffing in the center of the deboned chicken between the two breasts
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
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
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
Let the chicken rest and preheat your oven to 250 °C
Brush the chicken with vegetable oil. Season generously with salt and pepper
Return the chicken to the oven and roast 10m until the skin gets brown and crispy. Remove it from the oven
Remove the wooden skewer and the twine. Let it rest 10m to settle the juices
The roasted boneless chicken with pork sausage & prune stuffing is ready
Yield 6 people
Deboned Whole Chicken
1Vegetable Oil
as neededBlack Pepper
To tasteSalt
To taste
Pork Sausage & Prune Stuffing
Pork Sausage
300 gPrune
3 tbspNutmeg
1Lemon
1Calvados
2 tbspOnion
1Garlic
1 cloveVegetable Oil
1 tbspBlack Pepper
To tasteSalt
To taste
Equipment
Probe Thermometer
Butcher's Twine
Wooden Skewer