1 chicken, about 1.5-2 kg (3-4 lb)
1 bacon rasher, diced
125 g (4 oz) butter
10 small white onions
250 g (8 oz) potatoes, peeled and diced
1 bacon rasher, diced
125 g (4 oz) butter
10 small white onions
250 g (8 oz) potatoes, peeled and diced
for the Sausage stuffing
2 tablespoons butter
2 tablespoons chopped onion
125 g (4 oz) sausage meat
1 chicken liver, chopped
4 tablespoons soft breadcrumbs
1 teaspoon chopped parsley
1/4 teaspoon each dried rosemary and thyme
salt
2 tablespoons chopped onion
125 g (4 oz) sausage meat
1 chicken liver, chopped
4 tablespoons soft breadcrumbs
1 teaspoon chopped parsley
1/4 teaspoon each dried rosemary and thyme
salt
method
1. Fill chicken with sausage stuffing (see below).
2. Truss the bird and place in a large ovenproof, earthenware casserole.
3. Add bacon, butter and onions.
4. Cover the casserole and cook the chicken in a moderately slow oven 160-170°C (325-350°F) for 30 minutes.
5. Add potatoes and cook, covered, for 20 minutes longer, or until chicken is tender.
6. Serve hot from the casserole.
2. Stir in sausage meat, chicken liver, breadcrumbs, herbs and salt to taste.
3. Cook mixture for 3 minutes, stirring constantly.
2. Truss the bird and place in a large ovenproof, earthenware casserole.
3. Add bacon, butter and onions.
4. Cover the casserole and cook the chicken in a moderately slow oven 160-170°C (325-350°F) for 30 minutes.
5. Add potatoes and cook, covered, for 20 minutes longer, or until chicken is tender.
6. Serve hot from the casserole.
for the Sausage stuffing
1. Melt butter and saute onion until soft.2. Stir in sausage meat, chicken liver, breadcrumbs, herbs and salt to taste.
3. Cook mixture for 3 minutes, stirring constantly.
serving amount
serves: 4 - 6
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