ROAST CHICKEN STUFFINGS RECIPE GUIDE
Roast chicken is always roast chicken, unless you spend your ingenuity on a basting sauce—but the plainest little pullet can rise to great heights by its stuffing.
A roast chicken, however small, will still take most of an hour, and there is nothing to do about this—aside from offering guests an extra drink and special canapes.
To cut cooking time slightly, however, you should choose two very small chickens rather than the elegant capon; make the stuffing beforehand and leave the birds ready to GO.
If time will really be at a premium, you may dare to precook your birds for 10 or 15 minutes—in which case, wrap them in aluminum foil to prevent over-browning of the skin before final cooking.
Directions
Saute shallots in butter, add sausage meat, parsley and chives.
Cook 5 minutes gently, stirring with a fork to keep sausage crumbs separate.
Coarsely chop half the chestnuts; grind the other half.
Combine all ingredients and mix well, adding the brandy last to moisten the stuffing.
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