-
1
Preheat the oven to 425.
-
2
In a large bowl, using your hands, blend all of the stuffing ingredients thoroughly, breaking up any large pieces of sausage meat.
-
3
Stuff the cavity and neck of the chicken; don't be afraid to pack the stuffing slightly so there are no air pockets.
-
4
Tie the legs together with kitchen string.
-
5
Tie the wings together behind the back.
-
6
Rub the chicken with the butter and season generously with salt and pepper.
-
7
Place the chicken breast-side up in a shallow flameproof roasting pan.
-
8
Add the neck to the pan.
-
9
Loosely tent the chicken with foil and roast in the center of the oven for 30 minutes.
-
10
Remove the pan from the oven and gently remove the foil.
-
11
Baste the chicken thoroughly, re-cover with the foil and roast for 30 minutes longer, basting occasionally.
-
12
Reduce the oven temperature to 375.
-
13
Remove the foil, baste again and roast about 1 1/2 hours longer, or until the juices run clear when a thigh is pierced and the stuffing reaches 165 on an instant-read thermometer.
-
14
Remove the roasting pan from the oven and immediately season the chicken generously with salt and pepper.
-
15
Transfer the chicken to a platter and tilt it neck end down.
-
16
(This heightens the flavor by allowing the juices to flow down through the breast meat.)
-
17
Cover the chicken loosely with foil and let rest for at least 10 minutes or up to 30 minutes.
-
18
Remove and discard the chicken neck from the roasting pan.
-
19
Place the pan over moderate heat and cook, scraping and stirring, until the liquid is syrupy, 2 to 3 minutes; do not let it burn.
-
20
Spoon off and discard any excess fat.
-
21
Add 1/2 cup cold water and bring to a boil.
-
22
Reduce the heat to low and simmer until reduced to 3/4 cup, about 5 minutes.
-
23
Season with salt and white pepper.
-
24
Strain the sauce through a fine-mesh sieve and pour it into a sauceboat.
-
25
Carve the chicken and arrange it on a warmed platter.
-
26
Spoon the stuffing into a warmed bowl and serve.
