Ingredients
Units
Scale
- 150 gm pork and fennel sausages, skins removed, coarsely broken
- 80 gm mild pancetta, finely chopped
- 50 gm chicken livers (about 2), trimmed, finely chopped
- 2 tbsp rosemary, finely chopped
- 2 tbsp olive oil, plus extra for drizzling
- 3 garlic cloves, finely chopped
- 1 small Calabrian chili, minced (TFD addition to recipe, optional)
- 1 chicken (about 1.8 kg)
- ***
- Lemon and garlic beans:
- 400 gm green beans, trimmed
- 2 tbsp extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- Finely grated rind of 1 lemon and juice of 1/2
Instructions
- Preheat oven to 180C. Combine sausage, pancetta, optional minced chili, liver, rosemary, olive oil and garlic in a large bowl and season to taste.
- Rinse chicken under cold running water and pat dry with absorbent paper. Stuff chicken with sausage mixture, truss legs, drizzle with a little oil, season to taste with freshly ground black pepper and place in a roasting pan.
- Roast, basting occasionally with salt water, until chicken is golden and juices run clear when thigh is pierced with a skewer (1 hour 10 minutes-1¼ hours). Set aside to rest (10 minutes).
- Meanwhile, for lemon and garlic beans, blanch beans in boiling salted water until bright green (30 seconds). Refresh in iced water, drain well and set aside. Heat olive oil in a large frying pan over medium-high heat.
- Add garlic, stir occasionally until just tender (30 seconds), add beans and toss until warmed through (2-3 minutes). Add lemon rind and juice, season to taste and serve hot with chicken.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 1119.94 kcal
- Sugar: 3.57 g
- Sodium: 655.89 mg
- Fat: 84.89 g
- Saturated Fat: 23.85 g
- Trans Fat: 0.33 g
- Carbohydrates: 9.57 g
- Fiber: 2.99 g
- Protein: 76.52 g
- Cholesterol: 337.95 mg
