A golden roast chicken filled with housemade sausage and chestnut stuffing, then served with a rich poultry demi-glace gravy.
Serves: 4
Active time: 30 minutes
Total time: 2 hours
Ingredients
- 1 Bell & Evans Whole Chicken, 4–5 pounds
- 2 tablespoons Jimmy P’s Seasoning Rub
- ½ pound Jimmy P’s Housemade Sausage, casings removed
- 4 cups day-old bread cubes
- 1 cup chopped chestnuts
- 1 onion, diced
- 2 celery stalks, diced
- 1 cup chicken stock
- 1 container Poultry Demi-Glace
Instructions
- Brown the sausage in a skillet over medium heat, breaking it into crumbles. Add the onion and celery and cook until softened.
- Add the bread cubes, chestnuts, and chicken stock. Toss until evenly combined, then let the stuffing cool slightly.
- Loosely fill the chicken cavity with the stuffing. Do not pack it tightly. Truss the legs and place any remaining stuffing in a greased baking dish to cook alongside the chicken.
- Coat the chicken evenly over and underneath the skin with Jimmy P’s Seasoning Rub.
- Roast at 425°F for 20 minutes. Reduce the oven temperature to 375°F and continue roasting for approximately 70–80 minutes, until the thigh and center of the stuffing both reach 165°F.
- Transfer the chicken to a carving board and let it rest for 15 minutes.
- Combine the roasting-pan drippings and poultry demi-glace in a saucepan over low heat. Whisk until smooth and heated through.
- Carve the chicken and serve with the sausage-chestnut stuffing and warm poultry demi-glace gravy.
From the case: Our housemade sausage is mild enough to take on whatever herbs your stuffing calls for. Sage and thyme both work well.
