Roast Chickens And Sausages For A Crowd Recipe

Name: Roast Chickens And Sausages For A Crowd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup kosher salt; 2 tablespoons freshly cracked black pepper; 2 bay leaves; 10 sprigs rosemary, divided; 1 orange, halved; 2 (3 1/2-4-pound) chickens; 1 large apple, quartered; 1 large onion, unpeeled, quartered; 4 tablespoons unsalted butter, melted; 2 pounds sausages (such as andouille) or tasso; 6 large shallots, unpeeled, halved

Servings: persons

1/2 cup kosher salt
2 tablespoons freshly cracked black pepper
2 bay leaves
10 sprigs rosemary, divided
1 orange, halved
2 (3 1/2-4-pound) chickens
1 large apple, quartered
1 large onion, unpeeled, quartered
4 tablespoons unsalted butter, melted
2 pounds sausages (such as andouille) or tasso
6 large shallots, unpeeled, halved

1
Bring salt, pepper, bay leaves, 4 rosemary sprigs, and 10 cups water to a boil in a large pot. Squeeze juice from orange halves into pot, add orange halves, and stir to combine. Let brine cool.
2
Place each chicken in a large resealable plastic bag and divide brine between bags; seal. Chill chickens 12-24 hours.
3
Preheat oven to 425u00b0F. Remove chickens from brine and pat dry; discard brine. Scatter remaining 6 rosemary sprigs in a large roasting pan. Place chickens on top of rosemary sprigs and divide apple and onion between cavities of each bird. Brush chickens with melted butter and arrange sausages and shallots around each chicken.
4
Pour 1/2 cup water into pan and roast chickens, turning occasionally so they brown evenly, until an instant-read thermometer inserted into the thickest part of thigh registers 165u00b0F, 50-60 minutes. Let rest 10 minutes.
5
Carve chickens and slice sausages; transfer to a platter. Arrange shallots alongside, then pour any pan juices over.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup kosher salt, 2 tablespoons freshly cracked black pepper, 2 bay leaves, 10 sprigs rosemary, divided, and more.

Yes, Roast Chickens And Sausages For A Crowd falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chickens And Sausages For A Crowd

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