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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.​

  • Prepare: 15 Minutes
  • Cook: 1 Hour
  • Serves 5
Ingredients & instructions

1-Preheat your oven to 240°C/475°F/gas 9.

2 - 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.

3- 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.

4. 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.

5-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.

6- 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.

7- Serve your organic whole stuffed chicken with crispy roast potatoes and buttery seasonal greens.

FREQUENTLY ASKED CHICKEN QUESTIONS:

  • At Coombe Farm Organic we stuff our organic whole chicken with our organic sausage meat, combined with onion, garlic and herbs. The stuffing is deliciously moist, having absorbed the meat juices during roasting. To stuff your organic chicken, gently separate the skin from the breast meat using your fingers and push your stuffing into the space between, covering the fillets. Finish with placing a zested lemon in the chicken cavity, to secure the stuffing and lemon in place, tie the chicken legs together with string.

  • If you are serving your organic stuffed whole chicken as a roast then we suggest keeping it traditional with crispy roasted potatoes, maple glazed carrots and parsnips, green beans, kale and a rich gravy. For a summer twist, why not serve your organic stuffed whole chicken with a couscous salad, new potatoes and salsa Verde.

  • Coombe Farm Organic’s sausage meat is versatile, moist and perfect for stuffing, pork sausages and more. Packed with flavour and offering a really distinctive texture, it's our blend of spices that sets our organic sausage meat apart from plain pork mince. We've taken lovely cuts from the neck and belly, balancing lean muscle with the perfect amount of sweet fat and grinding them finely to make a product that's full of possibility. The fat content means our sausage meat holds together and can be successfully shaped without falling apart when cooked. So whether you're moulding traditional stuffing balls or adding it as a thickener to a hearty stew, you'll appreciate both taste and texture.  

  • For ultimate ease, remove your chicken from the fridge and allow it to come to room temperature. Pat the skin dry and liberally season with salt and pepper. Put into an oven preheated to 180˚C for 20 minutes to start the skin crisping, then reduce to 160˚C. A 1.4kg bird will take about an hour and a half in total, but start testing it a little bit earlier. You'll know it's ready when the juices in the thickest parts of the meat run clear when pierced with a skewer or when the legs readily pull away from the body. Let your chicken rest (wrapped in foil to keep it warm) for at least twenty minutes before serving. That'll give it a chance to reabsorb all the juices, making it beautifully succulent. 

  • 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.  At Coombe Farm Organic we have only one way to grow chicken. We work with a partner farmer in Devon's Blackdown Hills who rears accredited organic birds that are fully free range. They have the liberty to scratch and peck as their natural instincts dictate and they have plenty of room to flap and run. Our chickens eat a wholly natural diet, free from growth promoters or unnecessary drugs. We think the quality of their lives is clear from the quality of their meat.

  • 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.  At Coombe Farm Organic we have only one way to grow chicken. We work with a partner farmer in Devon's Blackdown Hills who rears accredited organic birds that are fully free range. They have the liberty to scratch and peck as their natural instincts dictate and they have plenty of room to flap and run. Our chickens eat a wholly natural diet, free from growth promoters or unnecessary drugs. We think the quality of their lives is clear from the quality of their meat.

  • In our opinion, yes definitely, but Why though you ask? Well it’s quite simple, it all starts with how our chickens are reared. With animal welfare central to our farming philosophy, we take the greatest care to ensure all of our chickens live in an environment that allows them space, light, fresh air, a natural diet and the liberty to express their natural behaviours. This means they can actively forage, grazing on grass and seeking out seeds and small insects. By scratching with their feet and flapping their wings they build up strong muscles. It's these strong muscles that deliver rich, well-textured meat. 

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