Chicken Ballantine

De-Boned Whole Chicken Stuffed with Sausage and Roasted

AuthorSara Bojarski Prep Time: 0:40:00
Cook Time: 1:20:00
Total Time: 2:00:00
Serving Size: Serves 4 Ingredients
  • 1 Pound Sweet Italian Sausage (casings removed)
  • 1/2 Onion (minced)
  • 2 Celery Stalks (minced)
  • 1/2 Cup Breadcrumbs
  • 6 oz Mozzarella (shredded)
  • 1 Egg
  • 5 Pound Whole Chicken
  • Extra Virgin Olive Oil
  • Salt and Pepper
  • Make your stuffing: In a cast iron pan, cook your sausage, breaking up with a spoon until it's no longer pink. Remove sausage with a slotted spoon, and place in a large bowl. Dump out all but 1 teaspoon of the sausage fat from the pan, and over a medium heat saute your onion and celery for about 8 minutes (until soft and translucent). Add the onion/celery to the sausage. Mix in the breadcrumbs, mozzarella and egg until incorporated. Reserve.
  • Preheat oven to 400 degrees. Follow the steps to de-boning a whole chicken (from video). Season the inside of the chicken with salt and pepper. Stuff some of the stuffing into each leg, and add the rest to the center of the chicken. Follow the video on how to tie up the chicken with twine. **I used the entire carcass of the chicken to make a homemade stock which I then made into a gravy**
  • Place the chicken with the seam side down in the same cast iron pan you made the stuffing in. Drizzle generously with Olive oil, salt and pepper. Roast for an hour and 20 minutes (basting every so often with the juices that collect in the pan). Let rest for 15 minutes before removing the twine and slicing.