Stuffed Chicken - Pollo Farcito

     Stuffed chicken is a great classic in the kitchen. For the filling one can really indulge. Our preferred stuffing is sausage.   A great dish to serve on Sundays when the whole family meets.   Whether cooked with potatoes or with a lighter side of mixed vegetables, the result does not change: the stuffed chicken is a dish that helps to increase joy and intimacy.

Sausage stuffing for Chicken
1 lb. sausage meat
1/4 cup olive oil
1 onion finely chopped
1 cup celery chopped
1 egg, slightly beaten
1 teaspoon sage chopped
1 teaspoon thyme chopped
½ cup Parmigiano

Heat oil in a large skillet, add onion and cook until soft, add broken chunks of sausage meat and brown lightly. (or substitute cooked giblets). Add celery and cook for 10 minutes in low heat. Remove from heat, add egg and Parmigiano and mix well.

Dry chicken thoroughly inside and out with paper towel.

Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.

Place chicken in a roaster.

Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.

If necessary secure the neck skin with a pick.

 Place extra fat over the breast.

Preheat oven to 450 degrees F and cook whole chicken for 10-15 minutes.

Then reduce the temperature to 350 degrees and roast for 20 minutes per pound.