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Roast Chicken with Stuffing
Recipe By : David Fewkes
1 each 14-inch Dutch oven
Roast Chicken with Apple and Sausage stuffing
Herb butter:
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon fresh sage -- chopped
1/2 teaspoon fresh rosemary -- chopped
1/2 teaspoon fresh thyme -- chopped
Stuffing:
2 Tablespoons butter
1 cup scallions -- chopped
12 ounces package Jimmy Dean pork sausage
1 each egg -- beaten
3 cups dried bread -- cubed
3 each tart apples -- peeled, cored & cubed
1/2 teaspoon fresh thyme -- chopped
1/2 teaspoon fresh sage -- chopped
1/2 teaspoon fresh rosemary -- chopped
1/2 teaspoon salt
14" Dutch oven, 5" (1pint) Dutch oven cooling rack, cotton string (to tie chicken legs together) serves 6.
Herb butter: Melt butter in 5" oven over medium heat, add herbs and spices, mix and set a side..
Stuffing: In the large oven melt the butter over a medium heat. Add scallions and cook until wilted. Scrape butter and scallions into a large bowl, set aside. Add sausage to oven and brown, stirring to crumble. Remove and add to scallions. Add the rest of the stuffing ingredients and mix well. Loosely stuff the chicken cavity and tie the legs together. Reserve the rest of the stuffing. Place cooling rack in oven and place the chicken, breast side up with 22 coals on top and 19 on the bottom. Bast every 20-30 minutes. Add reserved stuffing around chicken the last 30 minutes of roasting. Chicken is done when skin is golden brown and the internal temperature is 175 degrees. (Stuffing 185-190 degrees).
Phil Haws
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