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Cumberland roast chicken
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Total Time:
1 hour 45 minutes
Create a succulent roast by stuffing sausage meat under the chicken skin for extra flavor and tenderness. Delight your taste buds!
Ingredients:
  • 1.2 kg potatoes
  • 2 parsnips
  • 2 leeks
  • olive oil
  • ½ bunch of sage (10g)
  • 3 higher-welfare Cumberland sausages
  • 1 x 1.5 kg free-range whole chicken
  • 1 pear
  • 85 g watercress
Instructions:
  • 1. Preheat the oven to 180ºC. 2. Prepare the vegetables: scrub the potatoes, finely slice them, wash and finely slice the parsnips and leeks. Place all in a roasting tray. 3. Toss the vegetables with 2 tablespoons of olive oil, a pinch of sea salt, black pepper, and sage leaves (save some for later). 4. Remove sausagemeat from skins, divide in half, and stuff each side under the chicken skin. 5. Rub chicken with salt, pepper, and 1 tablespoon of oil. Place sage stalks in the chicken cavity. 6. Roast chicken over vegetables for 1 hour 20 minutes until golden and cooked through. 7. 10 minutes before finishing, sprinkle reserved sage leaves over vegetables to crisp up. 8. Slice or grate pear, mix with watercress. 9. Serve chicken on a bed of vegetables. Enjoy!

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