Cook Time

70 - 90 min

Prep Time

30 min
Roasted chicken with mushroom stuffing



  • 1 (2KG) chicken
  • 3/4 cup fresh bread, cut into 1/2-inch cubes
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • 55G chicken liver, sautéed & chopped
  • 1 small fresh pork sausage link (about 55G), casing removed & browned
  • 226G mushrooms, cleaned & diced
  • 1 1/2 tbsps. minced garlic
  • 2 tbsps. diced shallot
  • 2 tbsps. chopped parsley
  • 1/2 tsp. thyme leaves
  • 1 tbsp. butter
  • Fine sea salt & freshly ground white pepper
  • 2 cups chicken stock



1.       Preheat the oven to 200° C.

2.       Rinse the chicken and pat dry. Remove the wings and reserve.

3.       Season the bird inside & out with salt and pepper.

4.       Soak the bread in the milk. Squeeze out the excess milk from the bread & place in a large bowl. Add the egg, chicken liver, sausage, mushrooms, garlic, shallot, and parsley; season with salt & pepper. Season the cavity of the chicken with salt & pepper and fill with the stuffing. Tie the legs together with kitchen string.

5.       Place the wings in a roasting pan & place the chicken on top of the wings. Roast for 70 to 90 minutes, or until the juices run clear when the leg is pierced & the stuffing reaches 65 degrees C. Remove the chicken to a platter and let it rest at least 10 minutes

6.       Place the roasting pan over high heat & add the chicken stock to deglaze the pan, stirring the browned bits in the bottom of the pan. Bring to a boil, and then remove from the heat. Strain into a small pot. Season it to taste with salt and pepper.

7.       To serve, carve the chicken and slice the breast meat and leg meat. Serve 2 slices of each and a spoon of the stuffing. Spoon the sauce over the plate and pass the extra sauce at the table. Serve immediately.


Find 100% CERTIFIED Organic Chicken and all the ingredients on our shelves in Live Organic!!

Bon Appetit!!!

Live organic newsletter

Newsletter Sign Up