Chicken with Fruit-Sausage Stuffing

Chicken with Fruit-Sausage Stuffing
  • 4 servings
  • 0:25 Preparation
  • 1:00 Cooking
  • 1:25 Total Time


Add all
  • 3 lb
    (1 1/2 kg)

    whole chicken

  • 3/8 cup
    (100 mL)

    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)


  • 1

    shallot, chopped

  • 1/2

    bunch thyme, chopped

  • 1 bunch

    parsley, chopped

  • 1/2

    lemon, juice and zest (grated outer peel)

  • 3 Tbsp.
    (45 mL)

    chopped fresh ginger

  • 1/2 cup
    (125 mL)

    unsalted butter, diced


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.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007