Smells like childhood, your grandma’s kitchen..
Pre-heat your oven to 425°F. Get a roasting tray lined with parchment sheet ready. Make sure your chicken is dry before starting. Using your hands, gently make your way under the chicken skin. Loosen it create space between the skin and meat for your stuffing.
Using 1.5 cups of the butter, stuff it all under there, wherever you can create space under the skin. Make sure to place a chunk into the cavity. Reserve butter to run all around over your chicken too. Get in there, all the cavities too, right till the tips of the wings. Place half the lime and half the garlic up in the cavity. We’re going to initially cook our chicken with the beer can shoved into it’s ass. Trust us, this makes all the difference. Drape 4 bacon strips over the chicken, sprinkle with salt and pepper, and place in the oven for 30 minutes.
Meanwhile, get the stuffing casserole ready. Boil your eggs and fry your sausages. Once your sausages are fried, crumble and set aside. Get a casserole dish, evenly distribute the bread pieces, sausage, egg and apple bits. Whisk together the garlic, liquids and salt/pepper. Place your rosemary around the casserole and dump dollops of butter on the top and set aside] to bake later.
Now we know it’s bad, but mid-way, take the baking tray out, drape the remaining bacon strips on the chicken, you can take the can out now. Dump the fingerlings, baby carrot and other veggies around the chicken, spoon the juices (if any are around the chicken) over and inside the cavity, and into the oven it goes for 1 hour.
In the last 30 minutes of baking your chicken, pop into the oven your "stuffing casserole" which you prepared in step #3 and let it bake too.
Take them both out of the oven, cover the chicken and let it sit for 20 minutes before serving alongside it's stuffing.
Ingredients
Directions
Pre-heat your oven to 425°F. Get a roasting tray lined with parchment sheet ready. Make sure your chicken is dry before starting. Using your hands, gently make your way under the chicken skin. Loosen it create space between the skin and meat for your stuffing.
Using 1.5 cups of the butter, stuff it all under there, wherever you can create space under the skin. Make sure to place a chunk into the cavity. Reserve butter to run all around over your chicken too. Get in there, all the cavities too, right till the tips of the wings. Place half the lime and half the garlic up in the cavity. We’re going to initially cook our chicken with the beer can shoved into it’s ass. Trust us, this makes all the difference. Drape 4 bacon strips over the chicken, sprinkle with salt and pepper, and place in the oven for 30 minutes.
Meanwhile, get the stuffing casserole ready. Boil your eggs and fry your sausages. Once your sausages are fried, crumble and set aside. Get a casserole dish, evenly distribute the bread pieces, sausage, egg and apple bits. Whisk together the garlic, liquids and salt/pepper. Place your rosemary around the casserole and dump dollops of butter on the top and set aside] to bake later.
Now we know it’s bad, but mid-way, take the baking tray out, drape the remaining bacon strips on the chicken, you can take the can out now. Dump the fingerlings, baby carrot and other veggies around the chicken, spoon the juices (if any are around the chicken) over and inside the cavity, and into the oven it goes for 1 hour.
In the last 30 minutes of baking your chicken, pop into the oven your "stuffing casserole" which you prepared in step #3 and let it bake too.
Take them both out of the oven, cover the chicken and let it sit for 20 minutes before serving alongside it's stuffing.