Skin Stuffed Roast Chicken with Sage, Onion & Sausagemeat
You don’t often see a whole chicken stuffed like this, although often a chicken breast is, so it's a real shame as it adds such a beautiful flavour and the natural juices from the chicken also add a gorgeous moisture to the stuffing.
Skin Stuffed Roast Chicken with Sage, Onion & Sausagemeat
You don’t often see a whole chicken stuffed like this, although often a chicken breast is, so it's a real shame as it adds such a beautiful flavour and the natural juices from the chicken also add a gorgeous moisture to the stuffing.
- Serves: 5
- Prepare: 15 Minutes
- Cook: 1 Hour
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Ingredients
- 1.8kg chicken
- 200g sausagemeat or pork mince
- 1 onion
- 4 garlic cloves
- 1 tbsp olive oil
- 1 bunch of fresh thyme
- 1 bunch of fresh sage leaves
- 1 lemon
- 2 handfuls of fresh breadcrumbs
- 1 egg
- sea salt
- ground black pepper
Method
- Preheat your oven to 240°C/475°F/gas 9
- Heat a good lug of olive oil in a large frying pan over a medium heat. Whilst the oil warms, blitz together your sage, onion, and garlic in a food processor, or alternatively dice your ingredients finely. Add the onion, garlic and herb mixture to the pan and lightly fry to release the most amazing aroma. Once softened, remove from the heat and leave in a bowl to cool
- Once the mixture has cooled, grate in the zest of your lemon and add your egg, breadcrumbs and organic sausage meat or organic pork mince. Use clean hands to combine all the ingredients
- Carefully push your fingers between the meat and skin of your chicken and gently fill with your stuffing. If you have too much, don’t worry, simply ball it up and cook to the side of your bird midway through roasting, or save for another day
- Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season generously with salt and pepper
- Place your organic whole chicken in the preheated oven and reduce the heat to 200°C/400°F/gas 6. Cook for 40 minutes, then add your left-over stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check the chicken is cooked, carefully turn a drumstick, if it comes away easily it is cooked. Rest, well covered, for 20 minutes before carving
- Serve your organic whole stuffed chicken with crispy roast potatoes and buttery seasonal greens
Other recipe ideas
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Spatchcock Chicken with Lemon and Herbs
Spatchcock chicken is a great way to reduce cooking time and hassle but still create a scrumptious dinner
20/05/21 Recipe
Lemongrass & Coconut White Sauce Chicken Legs
Alabama chicken legs from chef Matt Burgess
03/12/18 Recipe
Garlic and Parsley Stuffed Chicken Thighs
A simple dinner made extra special with yummy stuffing
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Frequently asked questions
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In the UK, we now eat more chicken than any other meat. Which means the production of chicken has become more and more industrialised to keep up with demand. We rear our chickens in a free-range, organic environment and to the highest welfare standards. That means the birds have the freedom to roam outdoors during the day, with the shelter and safety of houses at night and in bad weather. We source our chicks from an organic breeding flock meaning they are certified from birth.
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic chicken is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. There are also several other reasons why choosing organic chicken is a good idea. They range from the contribution of organic farming to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional chickens, organic birds are only given antibiotics if absolutely necessary, rather than routinely, as they are in lower welfare systems to prevent spread of disease.
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Organic chicken has been reared in accordance to a set of organic high-welfare standards. These organic standards cover not just the bird’s housing, the amount of space they have and the way they are treated, but also what they are fed, how they are transported and eventually slaughtered. Under the current Soil Association standards, chicks can be taken from a conventional system providing they are less than 3 years old and reared organically to 70 days. Our trusted local suppliers provide a natural environment for our birds to thrive without the need for preventative medication: room to roam, a naturally foraged balanced diet, clean water and high hygiene standards.