Roast Chicken with stuffing and very fat pigs in blankets
Roast Chicken with stuffing and very fat pigs in blankets

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, roast chicken with stuffing and very fat pigs in blankets. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we have to prepare a few components. You can have roast chicken with stuffing and very fat pigs in blankets using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Roast Chicken with stuffing and very fat pigs in blankets:
  1. Take chicken:
  2. Get 1 chicken (oven ready) size doesn't matter
  3. Make ready salt, pepper and paprika
  4. Take 1/3 onion in its whole state but without peel
  5. Get 1 tbsp oil
  6. Prepare pigs in blankets:
  7. Take 2 thick link sausages per person (these can be any type of links, i use pork and black pepper from my local farm but this works with any sausage as long as it's a thick one)
  8. Make ready 1 bacon (smoked, unsmoked, thick, thin, back, middle or streaky) cut into ¾ inch strips
  9. Get stuffing:
  10. Make ready 2 slices bread (white, brown, seeded, etc)
  11. Prepare 2/3 onion
  12. Prepare 2 tsp sage
  13. Take 1/2 tsp salt
  14. Make ready 1/4 tsp black or white pepper
  15. Prepare 2 oz butter
  16. Take 2 tbsp Apple sauce (optional)
Steps to make Roast Chicken with stuffing and very fat pigs in blankets:
  1. For the chicken: give it a quick rinse inside and out then pat dry with some kitchen paper
  2. Take the onion and shove it up into the cavity as far as it will go
  3. Sprinkle the bird with the seasoning all over, then drizzle on the oil and rub it well into the skin
  4. Make the stuffing: put all of the ingredients into a food processor and pulse until all combined or rub the bread into breadcrumbs and finely chop the onion before mixing in the seasoning and butter
  5. Push the stuffing into the cavity of the chicken
  6. Put the chicken, breast down, into a roasting tin and place in the middle of a hot oven 200ºC gas mark 6 initially for 30 minutes
  7. Take each thick sausage and twist in the middle. Then, using a kitchen scissors, snip into two equal halves.
  8. Wrap each sausage half in a strip of bacon and either secure with a cocktail stick or place in dish with the bacon join on the underside
  9. After 30 minutes turn the oven to 180ºC and turn the chicken onto its back with breast uppermost and cook the chicken for 15 minutes per pound (so for my 4lb bird that's another hour)
  10. Put the pan of sausages in for the last 45 minutes - near the top of the oven
  11. You should now have a lovely moist, perfectly cooked chicken with flavorful stuffing and fat sticky pigs in blankets

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