Recipe #5296
Chicken with Fruit-Sausage Stuffing
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 25 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Chef Ian Perreault |
Wine & food pairing
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Recipe ingredients
- 3lb (1.5 kg) whole chicken
- ⅜ cup (100 mL) Irresistible extra virgin olive oil*
- To taste salt and pepper
- Stuffing
- 3 sausages, poached and cut in brunoise (very small dice)
- 1 cup (250 mL) dried apricots*, minced
- 1 cup (250 mL) raisins
- 1 shallot, chopped
- ½ bunch thyme, chopped
- 1 bunch parsley, chopped
- 1/2 lemon, juice and zest (grated outer peel)
- 3 Tbsp. (45 mL) chopped fresh ginger
- ½ cup (125 mL) unsalted butter*, diced
Preparation
Preheat barbecue to medium.
Mix stuffing ingredients together, adjusting seasoning for strong flavour.
Stuff and truss chicken, or close up cavity with toothpicks.
Brush generously with olive oil.
Place bird on the barbecue and roast some 1h-1h30 or until a meat thermometer inserted in the chicken registers 185˚F (85˚C).
Turn over on all sides during roasting for even cooking.
Serve with a tossed salad.
Suggestion
For beautifully cooked poultry, avoid barbecuing at overly high temperatures or the bird will blacken on the outside while the flesh is still undercooked. Let the bird rest a few minutes on the upper rack; this allows tissues to relax and reabsorb redistributed juices for greater tenderness and flavour.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Pickle Stuffing (Used for Fish)
- Chestnuts stuffing Turkey
- Chicken Breasts withLeek-mushroom Stuffing
- Spinach Stuffing (Used for Fish)
- Pork with Apple Stuffing
- Turkey with Tomato-current Stuffing
- Vegetable Julienne Stuffing
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Pork with Apple Stuffing
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