Sunday Mail - Body and Soul

ROAST CHICKEN WITH CHORIZO AND SAGE STUFFING

-

SERVES 6

You will need kitchen string for this recipe

Preheat oven to 180°C.

Bring the chicken to room temperatur­e while you make the low heat. Add the chorizo and onion, and cook for 3-4 minutes, stirring, until slightly softened. Remove from heat

Finely chop two thirds of the sage, reserving a few whole leaves, and chicken and arrange the whole sage leaves under the skin.

Place chicken in a roasting pan and tie the legs together with kitchen string. Drizzle skin with the remaining Roast for 1 hour 40 minutes or until the chicken is deep golden and the juices run clear when the thigh is pierced with a skewer. Remove from the oven and rest for 15 minutes.

 ??  ??
 ??  ??
 ??  ?? delicious. on sale now See the December/January issue for more inspiratio­n from your favourite chefs
delicious. on sale now See the December/January issue for more inspiratio­n from your favourite chefs

Newspapers in English

Newspapers from Australia