Recipe Categories
Poultry
Chickens
Stuffed Chicken

Granny's Sausage Whole Stuffed Chicken Cooked In Salt Water

1 tender chicken
1/2 pound fresh sausage that is seasoned with fennel seeds
1/2 pound chicken livers
1/4 pound pancetta
Rosemary to taste (I'd suggest the leaves of a 1-inch sprig of fresh rosemary, minced)
1 clove garlic, ground or finely minced
Olive oil
Sea Water (use salted water if need be)
PREPARATION:

Clean the bird, flame it to remove all traces of pin feathers, and bone it. Mince the chicken livers, pancetta, and sausage, and combine the meat with the rosemary, garlic, and a drop of oil. Fill the bird with the stuffing and sew it shut.
Baste the outside of the bird and roast it in a moderately hot oven (360 F, or 180 C) until done, basting it every now and then with sea water, which will take the place of the salt.

Roast until the juices run clear if you slip a skewer into the meaty area under the wing joint; this will take an hour or more. When it is done, serve it thinly sliced, crosswise.