Easy Carve roast Chicken

Love chicken, but there’s never enough of it? The easy carve roast chicken is for you!

Stuffed with sausage meat, and wrapped in bacon, this takes the humble roast chicken to new heights. With enough meat to serve 6 hungry adults, or 2 families of 4, it will forever change the way you look at your Sunday roast plans.

Yield: -6-8+

Author: Live to BBQ

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Easy Carve Chicken

Prep time: 30 MinCook time: 1 H & 20 MTotal time: 1 H & 50 M

IngredientsUSMetric

• 1 Whole Chicken
• 500g Sausage meat
• 8-10 rashers of streaky bacon
• 1/2 tbsp Thyme chopped
• 1/2 tbsp Rosemary chopped
• 2-3 sprigs of Rosemary

Instructions

De-bone the chicken

1. You're looking to remove the backbone and the ribs, leaving only the thigh and leg bones intact.
2. Tip: As there only two wings, and you're adding a lot more meat to go around, remove the wings and save in the freezer with others for an upcoming wing game night!
3. Start by making an incision across the backbone of the chicken. Follow the bones round and cut at the top of the thigh, making sure that the thigh and leg bones remain with the breast meat. Continue across the breast following the bones and do the same for the other side.
4. Once finished, you should have a chicken bone carcass that can be used to make an incredible stock for another time.

Putting it together

1. If cooking now, preheat the oven/BBQ to 180C (160C fan assisted)
2. Set your now deboned chicken breast side down, and open up the cavity inside the chicken.
3. Chop up your herbs and mix well with the sausage meat. Season with salt and pepper.
4. Place your sausage meat inside the cavity of the chicken and wrap the chicken meat around so that it meets in the middle.
5. Turn over your chicken and layer over your streak bacon lengthways.
6. Add your springs of rosemary on top, and take your butcher's twine to tie knots every 3-4cm across the breast of the chicken.
7. Season with salt and pepper and set it onto a rack in a roasting tray.

Cooking

1. Once your oven/BBQ is ready at 180C (160C fan assisted), place your chicken and cook for 70-80 minutes. You're aiming for an internal temperature of 74C in the middle of thigh, or the middle of the sausage mix.
2. Be sure to rotate the tray once or twice during cooking to ensure an even cook - and no need to baste as the bacon keeps everything moist during the cooking process. You've already done the hard work in putting this together, making this a super simple cook.
3. Serve with a medley of roasted and fresh vegetables alongside a truck load of gravy for a humble chicken roast that's enough to serve for multiple people!

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