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Boned and Stuffed Whole Roast Chicken (serves 6 to 8)
3 1/2- 4 lb. Roasting Chicken,
1/4 cup olive oil
3 garlic cloves, sliced thin
2 lbs. fresh spinach or (2) 10 oz. packages frozen chopped
1 1/2 t. salt
1/2 t. fresh ground black pepper
1/2 t. ground poultry seasoning
1/2 lb. fresh Italian pork sausage (if sausage is link type, remove and discard casings)
1 cup chicken stock
Lay the boned chicken flat with skin side down. Cover and refrigerate until remaining ingredients are prepped and ready.
In a large skillet heat oil to medium hot. Add garlic to the pan. Add spinach and cook down until spinach appears wilted. Remove pan from heat, place spinach in a bowl and set aside to cool. Chop the spinach fine and add salt, pepper, and poultry seasoning.
To assemble Roast Chicken:
Place flattened boned chicken on work surface with wing and leg areas positioned east and west. Spread a layer of spinach uniformly over surface of chicken.
Place sausage on top of the spinach, in the center of the chicken. Form a log shape, from top to bottom of roast.
Bring both sides of the skin toward the center overlapping slightly.
Pull the skin of the neck toward the center, to enclose the stuffing and any exposed meat.
Tie butcher's twine tightly around rolled stuffed chicken at 1" intervals and once around the full length, from top to bottom of roast.
Rub chicken with olive oil and sprinkle with salt. Place chicken in 325 ° F oven, breast side down on a rack in a shallow roasting pan.
Add 1/2 cup of stock to pan. Roast chicken 30 minutes, turn breast side up, add remaining stock and roast an additional 30 minutes or until a thermometer placed in the center of roast registers 165 ° F.
Remove roast from pan and allow to rest for 15 minutes before removing twine, slicing and serving. The stock can be used to make gravy if desired.
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