To start I made a stuffing of ground raw dark chicken meat, raw Italian sausage, panko bread crumbs, prosciutto ham, pine nuts and fresh sage, I used my kitchen aid mixer to mix all the ingredients together. For the bird I started by completely removing all the bones and laying the chicken skin side down, next the stuffing is evenly spread all over the chicken, the chicken is gathered up and trussed in the form of a whole intact chicken. Next is to roast the bird till it reaches a internal temperature of 170F. I served the chicken with mashed potatoes, pan gravy and shaved sauteed brussel sprouts.
|Stuffed Chicken with Mashed Potatoes|