Roast chicken with pork sausage, apricot & sage stuffing – Carey Boucher Erasmus

Carey Boucher Erasmus’s roast chicken with pork sausage, apricot and sage stuffing

Carey Boucher Erasmus’s roast chicken
with pork sausage, apricot and sage stuffing

Carey asks, “Planning on doing roast lunch or dinner anytime soon? Try this awesome stuffed chicken recipe. Firstly, the skin is so golden and crispy from the butter that gets rubbed underneath the skin. The meat is super succulent and the stuffing is a droolworthy combination of sweet onion and apricots, fragrant sage and savoury pork sausage meat. This chick is a must with crispy roasted potatoes and good old cauliflower & broccoli in cheese sauce (or a crisp green salad for warmer weather).”

Roast chicken with pork sausage, apricot and sage stuffing

Serves 4 or 2 greedy people…eh em…

1 large free range chicken
+- 45 ml softened butter
a few sage leaves
Freshly ground salt and pepper
trussing string

Stuffing
15 ml butter or olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
8 fresh sage leaves, chopped or 10 ml dried sage
1/4 cup chopped dried Turkish apricots
1 1/2 cups fresh breadcrumbs
3 pork sausages, meat removed from skins
1 egg
salt and pepper to taste

Preheat the oven at 180 degrees Celsius.

For the stuffing
Sauté the onion, garlic and sage in the butter/oil until softened and fragrant. Add the apricots and fry for a minute. Remove from the heat and allow to cool off for a few minutes.

Place the breadcrumbs, sausage meat and egg into a mixing bowl. Add the cooled onion mixture and mix until well combined. Season with salt and pepper.

For the chicken
Loosen the skin around the breast and thigh area and rub butter under the skin together with a few sage leaves.

Fill the cavity of the chicken as much as you can with the stuffing and cover with surrounding loose skin. Use string to truss the chicken or just tie the legs together.

Rub the chicken with any remaining butter and season with salt and pepper.

Place onto a roasting rack filled with some water.

Roast for 1 hour and 30 minutes.

Allow to rest for 15 minutes before carving.

Serve with crispy roasted potatoes, broccoli and cauliflower in cheese sauce or a crispy garden salad.

Carey’s PS – The stuffing is delicious on a sandwich the next day with peach chutney!

Michael’s wine recommendation – CLICK HERE

KWV The Mentors Sauvignon Blanc 2012

KWV The Mentors Sauvignon Blanc 2012

Carey Boucher Erasmus

Carey Boucher Erasmus

Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.  She is going places fast.

Do follow her on her website – http://bitsofcarey.co.za

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