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Roast Chicken Stuffed with Gruyere, Bread and Sausage
FOR THE STUFFING
2 TBS unsalted butter
2 TBS minced shallots
2 tsp minced, fresh thyme
1/2 tsp sea salt
1/2 tsp freshly ground pepper
1/4 LB bulk pork or chicken sausage
3 oz gruyere cheese cut into 1/4” cubes
3-4 baguette slices cut into 1”x1” cubes
2 tsp chopped, fresh flat-leaf parsley
1 1/2-2 cups low-sodium chicken broth
1 whole roasting chicken, approximately 4 LBS
1 TBS unsalted butter, room temperature
1/2 tsp sea salt
1/2 tsp freshly ground pepper
Preheat the oven to 350 F. Choose a roasting pan just large enough to accommodate the chicken, and place a rack in the pan.
To make the stuffing:
In a frying pan over medium heat, melt the butter. When the butter foams, add the shallots, thyme, salt and pepper and cook stirring until the shallots are translucent, about 2 minutes. Add the sausage and cook, stirring occasionally, until just softened about 5 minutes more. Transfer the mixture to a bowl and add the cheese, bread cubes and parsley. Moisten with the chicken broth, adding just enough to bind the mixture together in a slightly sticky mass. You may have broth left over.
For the chicken:
Pat the chicken dry and rub inside and out with the softened butter. Season with the salt and pepper. Pack the cavity snugly with the stuffing and truss the legs with kitchen string. Place the stuffed chicken on the rack and roast until the skin is golden brown and the juices of the inner thighs run clear when pierced with a knife or until an instant-read thermometer inserted into tho the thigh, without touching the bone, registers 160F, (about 1 1/2 hours). Transfer to a cutting board cover loosely with aluminum foil, and let rest for 10-15 minutes before carving.
To serve, scoop the stuffing from the cavity onto a platter. Carve the chicken into serving pieces and arrange them around the stuffing. Drizzle with the juices from the roasting pan and serve at once.
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