Glazed and Stuffed Roast Chickens
Stuffing the sausages under the skin keeps the breast meat tender and juicy while adding even more flavour to these sticky glazed chickens.
2 x 1.4-kilogram chickens
4 regular sized pork or chicken sausages, skin removed
2 lemons, quartered
sea salt and ground pepper
GLAZE
4 tablespoons apricot jam
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon whole grain mustard
2 cloves garlic, crushed
1 teaspoon sea salt
½ teaspoon chilli flakes
Preheat the oven to 180°C regular bake.
Dry the cavity and skin of the chickens with kitchen towels. Gently lift the skin from the breast with your fingers then stuff 1 sausage under the skin on each side of the breastbone, using your fingers to massage it into an even layer over the breast. Season the cavity well with salt and pepper then stuff with the lemon quarters.
GLAZE: Stir all the ingredients together until well combined.
: Put the chickens in a large lightly greased shallow roasting dish that will easily hold them both without touching. Brush a light coating of glaze over and top up with more as needed during cooking.
