Roast chicken with sausage, chard and parmesan stuffing recipe
Treat your mum, partner, family or friends to a slap-up roast dinner: Debbie Major's roast chicken with a separate cheesy sausage stuffing.
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Cooking tools:
- Kitchen scale
- Instant-read thermometer
- Butcher's twine
- Roasting pan
- Baking dish
- Fine-mesh sieve
- Oven
- Stove
- Skillet
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Aluminum foil
- Spoon
- Plate
- Serving platter
Ingredients
- 2kg free-range chicken
- 8-10 fat garlic cloves, unpeeled
- 3 fresh rosemary sprigs
- Vegetable oil for greasing
- 2 rounded tsp plain flour
- 300ml good quality chicken stock (preferably homemade)
- 175g piece fresh bread (see tip)
- 200ml whole milk
- 1 tbsp olive oil
- 450g salsiccia (see Know-how),skinned, meat crumbled
- 1 fat garlic clove, crushed
- 1 medium onion, finely chopped
- 75g celery (about 1 stick), finely chopped
- 350g swiss chard, leaves and stalks separated and thinly sliced
- 2 tsp chopped fresh sage
- 1 tsp chopped fresh rosemary
- 10g fresh basil leaves, torn
- 10g fresh flatleaf parsley leaves,chopped
- 50g parmesan, finely grated
- Butter for greasing
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