5 Comments

Roast Chicken Stuffed with Black Pudding

Sometimes the best meals come from boredom and a little inspiration. This meal is definitely one of those. The other day I was staring into the fridge at the chicken I had to roast that evening, wondering if there was anything else in there I could jazz it up a bit with when I spotted it, the black pudding. Now in the past I’ve had a number of chicken breasts stuffed with black pudding or haggis (or both!) and wrapped in bacon, and I’m a firm believer that some of the best meat dishes are meat stuffed with more meat. I couldn’t be bothered to joint the chicken, and I didn’t have any bacon, but I really wanted to have that black pudding with the chicken. So, I decided to stuff the black pudding under the skin, as I sometimes do with flavoured butter, and just roast the chicken as normal.

Cooking the bird this way had the advantage of being fairly quick to do and the result was AMAZING! Not only did it taste great but it also helped to keep the breast really moist.

The chicken and black pudding combo even tasted great cold the next day, and 3½oz/100g of black pudding was plenty for a 3-4lb/1.5-2kg bird.

Ingredients:

Whole chicken – 3-4lb/1.5-2kg

Black pudding – 3½oz/100g

Garlic – 2 cloves (sliced)

Seasoning – Italian seasoning, salt and pepper

Equipment: Bowl, fork, chopping board, knife, roasting tin with trivet/wire rack and a lid or tin foil

Method:

  1. Slice the black pudding and put into a bowl, mash with a fork to break it apart.
  2. Wash and dry your chicken and place on the trivet in the baking tray.
  3. Being careful not to rip the skin, start from the cavity end, using your fingers (you can start it off with a knife), separate the skin from the flesh on each side of the breast bone, pushing your hand right in towards the neck end, and down the side, separating the skin from the thigh and leg. Don’t separate the skin from the middle of the breast bone too much or it could shrink back during cooking.
  4. Put some of the sliced garlic under the skin, and then stuff the black pudding in, flattening it by pushing down gently on top of the skin. Make sure you get it down round the thigh and leg too.
  5. Put any remaining garlic in the cavity and season the chicken.
  6. Cover with foil or lid and cook in a preheated oven at 190°C/Fan 170°C/Gas 5 for 20 minutes per lb/450g, plus an extra 20 minutes. Take the lid or foil off the chicken for the final 30 minutes of the cooking time.
  7. Rest for 10 minutes covered lightly with foil before carving.
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5 comments on “Roast Chicken Stuffed with Black Pudding

  1. Thats a great idea – i’ve got black pudding and white pudding in the freezer with nothing to do – and now i have a solution!

  2. […] Roast Chicken Stuffed with Black Pudding (cookingwithcorinna.wordpress.com) […]

  3. […] a massive leap, I very much enjoy meat stuffed with more meat, it’s not long since I made Roast Chicken Stuffed with Black Pudding. I knew I had some chicken portions in the freezer, so defrosted them. I was just going to put the […]

  4. […] like stuffing things under chicken skin, like black pudding and pâté. Though tasty they’re not always the healthiest things, so as I’m on a diet […]

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