Roast Chicken Stuffed with Gruyère, Bread, and Sausage

Name: Roast Chicken Stuffed with Gruyère, Bread, and Sausage
Yield: Serves 4–6
Ingredients: About 1½ cups (12 fl oz/375 ml) low-sodium chicken broth; 3 oz (90 g) Gruyère cheese, cut into ¼-inch (6-mm) cubes; 1 chicken, about 4 lb (2 kg); 1 Tbsp unsalted butter, at room temperature; ¼ lb (125 g) bulk pork or chicken sausage; 2 tsp chopped fresh flat-leaf parsley; ½ tsp freshly ground pepper; ½ tsp sea salt; 2 Tbsp minced shallots; 3–4 baguette slices, each 1 inch (2.5 cm) thick, cut into 1-inch (2.5-cm) cubes; 2 tsp minced fresh thyme; 2 Tbsp unsalted butter

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Gruyère is a good cheese to use for stuffing and for gratins because it both melts evenly and retains its essential character, adding that essence to the dish at hand. Here, it contributes extra flavor and texture to a traditional bread-and-sausage stuffing for roast chicken.

Ingredients

For the Stuffing

2 Tbsp unsalted butter
2 Tbsp minced shallots
2

Main course

Method

Preheat the oven to 350°F (180°C). Choose a roasting pan just large enough to accommodate the chicken, and place a rack in the pan.

To make the stuffing, in a frying pan over medium heat, melt the butter. When the butter foams, add the shallots, thyme, salt, and pepper and cook