Roast Chicken with Boudin Stuffing

Spicy boudin sausage inside and a buttery coating of aromatic herbs outside make this roast chicken a mouth-watering star.

1 whole chicken, about 4 pounds
12 ounces boudin blanc sausage brought to room temperature
4 tablespoons salted butter, softened
2 tablespoons each chopped fresh basil, thyme, and sage
1 tablespoon minced garlic
salt and pepper

Equipment: Natural gas oven
Shallow roasting pan and rack
Basting pins or needle and cotton string

Preheat oven to 375 degrees.

Rinse the chicken, pat dry with paper towels inside and out, and sprinkle a generous amount of salt and pepper in the cavity.

Remove the boudin from its casing, break it up thoroughly, and form into several balls, using a splash of water or chicken stock to make the sausage stick together. Stuff the chicken with the boudin balls and pin up or sew up the cavity opening.

Mix the herbs and garlic into the softened butter to form a paste and spread this all over the top and sides of the chicken. Sprinkle the outside of the chicken with salt.

Roast uncovered for about 2 hours, basting every 20 minutes. The chicken is done when a meat thermometer inserted through the bird and into the stuffing reaches 160 degrees. If the breast begins to color too much, cover it with aluminum foil.

Remove to a serving platter for carving–and don’t forget to take out the pins or string!