Preparation: 1 hour
Cooking: 1 hour
Servings: 4
INGREDIENTS:
- 1 approximately 2 lb. 3 oz. (1 kg) chicken
- 14 oz. (400 g) sausage
- 3 1/2 oz. (100 g) chestnuts, cooked and peeled
- 1 large egg
- 7 oz. (200 g) yellow onion, diced
- 5 oz. (150 g) carrots, diced
- 3 oz. (80 g) celery, diced
- 2 cloves garlic
- Fresh rosemary, thyme, bay leaf, and sage,
- to taste nutmeg,
- to taste salt and pepper
INSTRUCTIONS:
- Remove the chicken’s breastbone and season the inside of the chicken with salt and pepper.
- To prepare the stuffing, remove the casing from the sausage put the sausage meat in a bowl. Add the egg and a pinch of nutmeg and knead the mixture together. Season with salt and pepper.
- Bring a saucepan of water to a boil. Boil the chestnuts, drain, and let cool before peeling, taking care not to break them. Add them to the stuffing.
- Heat the oven to 350°F (180°C).
- Stuff the chicken with the stuffing and close the breast opening using a kitchen needle and twine.
- Sauté the the chicken in a heavy-duty baking pan, then add the onion, carrots, celery, herbs, and garlic cloves. Transfer to the oven and roast the bird for 50 minutes to an hour. If necessary, add a little water.
- As soon as the chicken is cooked, tent with foil and set aside.
- Deglaze and strain the pan juices. Carve the chicken and serve with the pan juices.
