Katie QuinnComment

Roast Chicken with Mushroom, Walnut, White Truffle + Sausage Meat Stuffing

Katie QuinnComment
Roast Chicken with Mushroom, Walnut, White Truffle + Sausage Meat Stuffing
WKA_Truffle-Roast-Chicken_P.jpg

INGREDIENTS /

1.75kg-2kg free-range chicken
2 tbsp softened butter
2 cloves garlic, minced
1 brown onion, peeled + finely diced
3 cloves garlic, peeled + minced
450g large brown mushrooms
2 cups walnuts, coarsely chopped
Large handful parsley, finely chopped
300g pork sausage meat
A few sprigs of fresh thyme leaves
5 cups breadcrumbs
1/2 tsp white truffle oil (optional)
Salt + freshly ground black pepper
Olive oil

METHOD /

Preheat oven to 180˚C/350˚F.

In a large saucepan warm one tablespoon of olive oil over medium heat; add the onion and garlic and sauté for 5-7 minutes until slightly softened.

In a mixing bowl add the mushrooms, walnuts, parsley, sausage meat, thyme leaves and breadcrumbs along with the truffle oil (if using) and sautéed onions and garlic. Mix all together thoroughly seasoning with a good pinch of salt and generous amount of freshly ground black pepper.

To make the basting butter, mixed softened butter and minced garlic together. Place your hands under the skin on the top of the chicken to loosen the skin between the breasts. Add a teaspoon or two of the butter under the skin and spread all over the breast area. Take the remaining butter and again using your hands, smear it all over the outside skin area of the chicken, covering all the skin, wings, legs etc. Season well with a little salt and lots of freshly ground black pepper.

Add stuffing into the cavity of the chicken, place in a roasting tray along with some garlic bulbs and roast the bird in the oven for 1.5 hours or until the juices in the thigh area run clear.

Serve warm with accompanying veggies.