If I had to choose my ultimate kind of comfort food, it would undoubtably be roast chicken. Crispy skin, juicy breast and stuffing redolent of garlic, leek and sage – paired with a side of steamed greens and a full-bodied wine of course – is my concept of culinary seduction.
Prepared and carved using Wüsthof’s range of knives, the recipe for my roast chicken stuffed with pork & sage is a weekday winner – or ideal for a languid Sunday lunch. The bright acidity of lemon cuts through what is otherwise a rich addition to a plump farm chicken and the recipe wouldn’t go amiss with a healthy glug or two of wine into the roasting dish.
Pork and Sage Stuffed Chicken
Prep time: 30 mins /Cook time: 1 hour /Serves: 4
You will need:
- 1 large organic chicken (1kg)
- 25ml olive oil
- 4 sprigs sage, leaves finely chopped
- 400g pork sausages
- 100g breadcrumbs
- 1 egg
- 2 leeks, rinsed
- 1 lemon, zested and juiced
- 4 cloves of garlic, crushed
- Salt and pepper
- 250ml dry white wine
Preheat the oven to 220°C. Rinse the chicken and pat dry with kitchen towel. Place the chicken into a large roasting dish and set aside. Finely slice the leeks using Wüsthof’s Cook’s knife and combine with half of the sage, the breadcrumbs, egg, lemon zest and 2 cloves of garlic. Squeeze the sausage mince out from its casing and mix in with the rest of the ingredients. Season the mixture with salt and pepper. Stuff the cavity and beneath the skin of the breast of the chicken with the pork mixture and use any extra stuffing to make small meatballs with. These will be tucked around the chicken to cook as it roasts.
In a mixing bowl, combine the olive oil, lemon juice and remaining garlic and sage and season to taste. Place the chicken in a roasting dish and spoon over the marinade, being careful to poke the garlic and sage into the pockets between breast and skin. Set the chicken breast-side up down in the dish and pour the wine around the bird. Cover the entire dish with foil and roast in a preheated 220°C oven for 20 minutes before removing the foil and turning the oven down to 180°C for the remaining 40 minutes. The wine in the bottom of the dish will thicken with the roasting juices and get syrupy – perfect for mopping up with fresh bread. If halfway through cooking the dish requires more liquid, simply add in more wine or a little water and continue to roast.
Carve the stuffed chicken with Wüsthof’s Classic Carving Set and serve with steamed buttery greens and crispy roasted potatoes.