Roast chicken with pork stuffing

Roast chicken with pork stuffing

If you have a favourite sausage, you can always use it as a substitute for the ones used in this recipe.

By , 21 September 2015
Roast chicken with pork stuffing
  • Ready in: 180 mins
  • Serves: 6
  • Price: £2.74 per serving
Nutritional Info
Each 569g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 3228KJ 771KCAL
of your reference intake.
Typical energy values per 100g: 567kJ/136kcal.
  • 15g butter
  • 1 shallot, finely chopped
  • 4 Asda Extra Special Pork and Leek Sausages, skins removed
  • 25g pack fresh thyme
  • 25g fresh white breadcrumbs
  • 1 tbsp chopped fresh parsley
  • 1 Asda Large Chicken (2.2kg)
  • 750g King Edward potatoes (or Maris Piper potatoes), peeled
  • 2 tbsp olive oil
  • Asda Extra Special Chicken Gravy, to serve
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Melt the butter in a pan and cook the shallot over a low heat until soft. Transfer to a bowl and cool. Add the sausage meat. Remove the leaves from 1 sprig of thyme, chop and add to the bowl. Add the breadcrumbs and parsley. Season well.

  • Put the whole chicken on a board and push the stuffing into the cavity. Cut the potatoes into large, even-sized chunks and arrange in a large roasting tin. Put a rack on top. Sit the chicken on the rack, rub the skin with olive oil and season. Cook for 2 hours 15 minutes basting occassionally. Halfway through cooking, turn the potatoes over and move them around in the tin.

  • Transfer the bird to a plate, cover loosely with foil and rest in a warm place for 15 minutes before carving.

  • Increase the oven to 220C/200C Fan/Gas 7 and return the potatoes to the oven, this time without the rack, for 5 - 10 minutes or until crisp.

  • Carve the chicken. Heat the gravy and serve with the chicken, roast potatoes (sprinkled with thyme) and peas.