Smells like childhood, your grandma’s kitchen..

Yields6 Servings
Prep Time20 minsCook Time1 hr 40 minsTotal Time2 hrs 20 mins

CHICKEN, HERE'S WTF YOU NEED:
 1 ½ kg chicken, whole, skin-on, giblets removed
 2 cups butter, you choice (check them flavors out here, we like herb-orange/roasted garlic)
 1 bulb garlic, whole and halved
 1 lemon, halved
 330 ml cider, drink the rest (drink the rest)
 kosher Salt to taste
 crushed white pepper to taste
 12 rashers bacon, thick-cut
 500 g fingerlings
 500 g baby carrots
 500 g whatever the fuck other veggie you want to roast (we like brussels sprouts)
STUFFING, HERE'S WTF YOU NEED:
 6 eggs, boiled and diced
 400 g pork sausages, fried and crumbled
 600 g sourdough bread, diced
 3 apple, cored, peeled and diced
 1 tbsp garlic, crushed
 ½ cup chicken broth
 1 cup cooking cream
 ½ cup white wine
 kosher salt to taste
 crushed white pepper to taste
 2 sprigs fresh rosemary

HERE'S WTF YOU DO:
1

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.

2

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.

3

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.

4

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.

5

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.

6

Take them both out of the oven, cover the chicken and let it sit for 20 minutes before serving alongside it's stuffing.

Ingredients

CHICKEN, HERE'S WTF YOU NEED:
 1 ½ kg chicken, whole, skin-on, giblets removed
 2 cups butter, you choice (check them flavors out here, we like herb-orange/roasted garlic)
 1 bulb garlic, whole and halved
 1 lemon, halved
 330 ml cider, drink the rest (drink the rest)
 kosher Salt to taste
 crushed white pepper to taste
 12 rashers bacon, thick-cut
 500 g fingerlings
 500 g baby carrots
 500 g whatever the fuck other veggie you want to roast (we like brussels sprouts)
STUFFING, HERE'S WTF YOU NEED:
 6 eggs, boiled and diced
 400 g pork sausages, fried and crumbled
 600 g sourdough bread, diced
 3 apple, cored, peeled and diced
 1 tbsp garlic, crushed
 ½ cup chicken broth
 1 cup cooking cream
 ½ cup white wine
 kosher salt to taste
 crushed white pepper to taste
 2 sprigs fresh rosemary

Directions

HERE'S WTF YOU DO:
1

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.

2

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.

3

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.

4

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.

5

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.

6

Take them both out of the oven, cover the chicken and let it sit for 20 minutes before serving alongside it's stuffing.

ESSENTIAL ROAST CHICKEN WITH STUFFING

Send this to someone who can't cook!